Baked Aubergine with Tahini and Pomegranate Seeds

Tahini Aubergine Recipe


Tahini Aubergine Recipe


This Baked Aubergine with Tahini makes a wonderful addition to a Middle-Eastern style meal and is delicious either warm or cool, as leftovers the next day. Feast your tastebuds on the rich array of flavours and sink your teeth into all the satisfying textures, from the smooth creamy filling to the crunchy pomegranate seeds!

Pomegranate has a particularly high content of polyphenols, which are plant compounds that have been associated with healthy gut microbiomes as well as boasting antioxidant and anti-inflammatory properties.

Aubergines are an excellent source of gut-friendly fibre and contain B vitamins which help release energy from food, while tahini is rich in an array of vitamins and minerals, as well as heart-healthy monounsaturated fats.

This baked tahini aubergine is satisfying enough to be the centrepiece of a meal with a side of quinoa and a big drizzle of tahini or a dollop of my Homemade Hummus. Alternatively, serve it as a starter or as part of a mezze selection. I love serving this aubergine dish alongside my Teriyaki Glazed Salmon or my Sticky Peanut Butter Tofu!

If you like this recipe for Baked Aubergine with Tahini, I’m sure you’ll love my Baba Ganoush and Stuffed Sweet Potatoes with Chickpeas!

P.S. You can watch the video of how to make this here: Aubergine Stuffed with Tahini & Pomegranate Seeds


Let me know if you make this on Instagram: @elibrechernutrition – I would love to see your creations!


Tahini Aubergine Recipe Eli Brecher Nutrition


(Vegan, Gluten-Free, Dairy-Free)

Serves 4


  • 4 large aubergines
  • 4 tbsp olive oil
  • 4 tbsp tahini
  • 3 cloves of garlic, peeled and chopped
  • 1/2 lemon, juice
  • 2 tsp ground cumin
  • 100g pomegranate seeds
  • Handful of parsley, chopped
  • Salt, to taste
  • Optional: 1 tbsp maple syrup or date syrup



  1. Pre-heat the oven to 200 C.
  2. Slice the aubergines in half and drizzle 1 tbsp olive oil and a small pinch of salt over each aubergine half. Bake in the oven for 40 minutes.
  3. Remove from the oven and use a spoon to scoop the flesh into a food processor, setting the skins aside for later.
  4. Add the tahini, olive oil, garlic, cumin and salt to the food processor and pulse together a few times, but don’t blend too much (you want to keep some texture).
  5. Use a spoon to scoop the mixture back into the aubergine skins. Add an extra drizzle of tahini and sprinkle over the pomegranate seed and chopped parsley, ready to serve.


If you give this recipe a try, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your recreations!

For more lunch & dinner ideas, try these recipes:





Tahini Aubergine Recipe


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