I’ve always loved how roasting brings out the natural sweetness of courgettes and aubergines, but for this recipe, I wanted something that whispered warm and Middle Eastern. A gentle coating of ras el hanout does exactly that, transforming these humble vegetables into a dish brimming with Middle Eastern warmth. Finished with a ritch tahini drizzle and a sprinkle of toasted pine nuts, it’s the kind of side that could easily steal the show.
You’ll Love This Roasted Vegetables Recipe
This isn’t your everyday tray of roasted vegetables. The ras el hanout, a fragrant North African spice blend, brings cinnamon, coriander, and cumin to the party. As the vegetables caramelise in the oven, those spices bloom and intensify, filling your kitchen with an irresistible aroma.
The tahini sauce adds a creamy, nutty note that ties everything together, while the pine nuts bring just the right amount of crunch. It’s perfect alongside grilled meats, as part of a mezze spread, or even piled onto a warm fluffy pita bread with a dollop of yoghurt.
If you enjoyed my roasted courgette and aubergine with lemon and garlic, you’ll find this version offers a richer, spicier flavour profile that pairs beautifully with Mediterranean and Middle Eastern mains.
Wine and Beer Pairings for This Recipe
For wine, this chilled Viognier works wonderfully. Its floral and stone fruit notes play beautifully with the spice of ras el hanout. If you prefer beer, try a german wheat beer—the subtle citrus and coriander complement the Middle Eastern flavours without overwhelming them.
Serving Suggestions
This dish loves company. Pair it with Greek lemon herb rice or grilled Mediterranean vegetables with feta for a colourful vegetarian feast. It’s also a natural side for spiced lamb kebabs or sumac-roasted chicken.
Storage
Leftovers keep well in an airtight container in the fridge for up to 3 days. Gently reheat in the oven or enjoy cold as part of a salad.
Roasted Courgette and Aubergine with Ras el Hanout and Tahini Drizzle
Ingredients
- 2 Courgettes medium, cut into thick rounds
- 1 Aubergine large, cut into chunky wedges
- 3 tbsp Olive oil
- 1½ tsp Ras el hanout
- Sea salt to taste
- Black pepper freshly ground, to taste
- 2 tbsp Tahini
- 1 tbsp Lemon juice
- 1 clove Garlic minced
- 3 tbsp Water warm, to loosen tahini
- 2 tbsp Pine nuts
- 1 tbsp Fresh coriander chopped, to garnish
- 1 tbsp Fresh Parsley chopped, to garnish
Instructions
- Preheat your oven to 200°C (180°C fan) or gas mark 6. Line a large baking tray with parchment paper. Toss the courgette rounds and aubergine wedges with olive oil, ras el hanout, and a generous pinch of salt and pepper. Spread them out in a single layer, ensuring they’re not overcrowded.
- Roast in the oven for 25–30 minutes, turning once halfway through, until the vegetables are golden at the edges and tender in the centre.
- While the vegetables roast, whisk together tahini, lemon juice, garlic, and enough warm water to create a pourable sauce. Season lightly with salt.
- Arrange the roasted vegetables on a serving platter. Drizzle over the tahini sauce, scatter with toasted pine nuts, and finish with a handful of fresh coriander or parsley. Serve warm or at room temperature.