Home › Recipes › Vegan aubergine with tahini amaranthVegan aubergine with tahini amaranth Roasted aubergine from the oven, served on creamy amaranth. A vegan, high-fibre lunch with sesame and a little pomegranate. Lemon and garlic give the tahini dressing its fresh edge.
At a glance Serves 2 Prep time: 15 min Cooking time: 30 min Total time: 45 min Calories: 480 kcal per serving Protein: 12 g Fat: 28 g Carbs: 42 g Ingredients 2 aubergines 100g amaranth 3 tbsp tahini 1 lemon 2 tbsp pomegranate seeds 1 garlic clove 3 tbsp olive oil Method You’ll need: oven · saucepan · chopping board · knife
Halve the aubergines lengthways and score the flesh in a diamond pattern. Brush the halves with a little olive oil and bake them in the oven at 200 °C (180 °C fan) for 30–35 min until soft. Meanwhile, cook the amaranth in three times its volume of water until soft. Stir the tahini with the lemon juice, crushed garlic and a splash of warm water to make a dressing. Mix the cooked amaranth with half of the tahini dressing. Divide the amaranth between plates, place the aubergines on top and garnish with pomegranate seeds. Good to know A texture like butter! When the aubergine roasts properly in the oven, it turns incredibly creamy and goes perfectly with the nutty tahini.
Swaps Amaranth → millet (fluffier)
Tahini → almond butter (milder)
Pomegranate seeds → chopped walnuts (a different crunch)
Aubergine → courgette (shorter cooking time)
Cooking tips Score the aubergine so the heat and olive oil can get deep into the flesh.
Storage The baked aubergine keeps for two days in the fridge.
Allergens Sesame is in the tahini. If you're allergic, use sunflower seed butter instead.
Frequently asked questions How long does baked aubergine keep in the fridge? The baked aubergine keeps for two days in the fridge.
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