A NOMVEX RECIPE
Roasted aubergine & tahini sauce
Plant-based2 servings≈ 40 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Aubergine500 g
- Tahini60 g
- Lemon juice30 ml
- Garlic5 g
- Olive oil15 ml
- Water40 ml
- Parsley10 g
Declared allergenic ingredients: sesame. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Halve and score aubergine; roast at 210°C with oil for 30 minutes until tender.
Whisk tahini, lemon, garlic and water into a pourable sauce.
Spoon over cooked aubergine and add parsley.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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