Vegan Stuffed Aubergines with Tahini

I love baked aubergines and tahini goes so well with them. This is a very light lunch or dinner.

Vegan stuffed aubergines


  • 2 big aubergines
  • 4 tablespoons of tahini
  • 3 garlic cloves
  • 2 tablespoons of cumin
  • Lemon juice (half lemon will do)
  • 1 tablespoon of maple or agave syrup
  • 4 tablespoons of yogurt (soy, almond or coconut yogurt)
  • 5 cherry tomatoes (optional)
  • 2 spring onions (optional)
  • Pomegranate seeds (optional)
  • Olive oil
  • Salt and pepper to taste


Preheat the oven to 180 degrees (fan). Place the aubergines halved and sprincle olive oil, salt and pepper on top.

Cook for 30 minutes or until the aubergines are cooked. Remove the flesh and blend with the tahini, garlic, lemon juice, syrup, 2 tablespoons for yogurt, cumin, salt and pepper.

Scoop back the mixture and sprinkle yogurt, tahini, spring onions and pomegranate seeds on top. You can also add some cherry tomatoes, they are delicious with tahini.

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