The First Time I Tasted These Flavours Together
The first time I tasted this dish, roasted aubergine and courgette, the combination of smoky aubergine, cool yoghurt, and sharp pomegranate molasses, it stopped me in my tracks. It was at a restaurant in London, we ordered a bunch small plates, quite a few of them, and this particular dish was the one we kept going back to with our forks. Creamy, bright, smoky, sweet. It made an impression.
Back home, I tried to recreate something similar. I started with roasted aubergine, courgette for contrast, and layered it with a yoghurt and tahini sauce. A drizzle of honey and pomegranate molasses added just the right tangy-sweet hit, while za’atar brought everything together with that earthy, citrusy lift. Since then, this has become my go-to side when I want something a little bit special, but still very doable.
You can serve it warm or at room temperature, which makes it incredibly helpful for entertaining. It works as a side dish next to lamb, chicken, grilled fish, or as part of a mezze spread with homemade pita breads, hummus, and refreshing cucumber tomato salad.
The ingredients are simple: aubergines, courgettes, Greek yoghurt, tahini, lemon juice, garlic, and a few pantry-friendly spices. If you keep za’atar and pomegranate molasses around , and I recommend you do, this will quickly become one of your most-used combinations.
Why I Keep Making This Roasted Aubergine and Courgette Dish
I return to this dish often because it ticks so many boxes. First, it’s packed with flavour. The vegetables get deep and savoury in the oven, and the yoghurt-tahini sauce adds richness and a creamy contrast. Then you get the brightness from lemon, the sweet hit of honey, and that pop of acidity from pomegranate molasses. It’s balanced, bold, and feels like more effort than it actually is.
Second, it’s incredibly versatile. I’ve served this alongside roast chicken, next to grilled merguez sausages, and even spooned over cooked bulgur wheat for a satisfying vegetarian lunch. It holds up well if you make it ahead, and the leftovers are excellent stuffed into warm pittas or wrapped in flatbread with a handful of herbs and some pickles.
It’s also endlessly customisable ,leave off the honey for a sharper version, add crushed pistachios for crunch, or top it with some toasted seeds. It never gets boring, which is probably why I keep reaching for it when I want to impress without faffing.
Notes: You can find pomegranate molasses and za’atar in most large supermarkets or Middle Eastern shops. If not, balsamic glaze can sub in a pinch for the molasses, and a mix of dried thyme, sesame seeds, and lemon zest mimics za’atar’s profile.
Tip: If serving at a dinner party, keep the sauce chilled and add it at the last minute to preserve that contrast of warm veg and cool yoghurt.
Tips for Success
- Cut the veg evenly so they roast at the same speed.
- Use full-fat Greek yoghurt for the best texture and richness.
- Don’t skip the resting time — letting the veg cool slightly before assembling improves the texture and keeps the yoghurt from splitting.
- Layer the dish thoughtfully: Sauce first, then veg, then garnishes — this creates a more polished result.
- Double the sauce if you’re serving with flatbreads — people will want extra.
Wine & Beer Pairings
This dish has depth, creaminess, acidity, and a whisper of sweetness, so the pairings need to balance and elevate that. Our white wine suggestion is a Riesling Kabinett from Germany that works beautifully here. Off-dry and slightly aromatic, it complements the spices and cuts through the richness of the sauce without overpowering. Our red wine suggestion is a Grenache blend from the Rhône or Spain is a great fit. It’s soft, juicy, and just herbal enough to meet the Middle Eastern flavours without clashing with the yoghurt.
Our Beer Options are witbier (Belgian white) like this delicious Hoegaarden with its orange peel and coriander notes mirrors the freshness of the lemon and parsley, and plays nicely with the tahini. A Pale Ale with a citrus hop profile contrasts is our second suggestion, the creaminess and brings just the right amount of edge. Try something low in bitterness with a soft finish.
If you want to go Non-Alcoholic, glass of iced mint tea or a chilled rosewater and cucumber spritz is incredibly refreshing and ties in beautifully with the herbal notes.
Storage & Reheating
Fridge: Store any leftovers in an airtight container for up to 3 days. Keep the yoghurt sauce separate if possible to maintain its texture.
Reheat: Gently warm the roasted veg in a 180°C oven for 10 minutes. You can also eat it cold or at room temperature — it holds up either way.
Freezer: Not ideal, as the yoghurt sauce doesn’t freeze well. However, you can freeze just the roasted vegetables for up to 2 months. Thaw in the fridge and reheat before assembling.
Roasted Aubergine and Courgette with Tahini Yoghurt and Za’atar
Ingredients
- 2 Aubergines cut into 2cm chunks
- 2 Courgettes sliced into thick half-moons
- 3 tbsp Olive Oil extra virgin
- ¾ tsp Sea salt flaked
- ½ tsp Cumin ground
- ½ tsp smoked paprika
- 2 cloves Garlic finely grated or crushed
- 150 g Greek Yoghurt thick, full fat
- 1½ tbsp Tahini
- 1 tbsp Lemon juice plus more to taste
- 1 tsp Honey
- 1 tsp Pomegranate molasses
- 1 tsp Za'atar
- 1 Handful Fresh Parsley chopped
- 1 tbsp Pomegranate Seeds optional
- 1 tbsp Pine Nuts optional
Instructions
- Preheat your oven to 220°C (200°C fan) and line a large baking tray with parchment. High heat is key to caramelising the veg properly.
- Toss the aubergine and courgette in a large bowl with the olive oil, salt, cumin, smoked paprika, and one grated garlic clove. Mix well so everything is coated.
- Roast for 30–35 minutes, turning halfway through. You want golden edges and soft interiors. The aubergines should be silky; the courgettes tender but still holding shape.
- While the veg is roasting, whisk together the Greek yoghurt, tahini, lemon juice, honey, and the remaining grated garlic clove in a small bowl. Add a splash of water if it’s too thick — you want it spoonable but not runny. Taste and adjust seasoning, I usually add a pinch of salt and an extra squeeze of lemon.
- Assemble the dish: When the veg is done, let it cool slightly. Spoon the yoghurt-tahini sauce onto a serving plate or shallow bowl. Pile the roasted vegetables on top.
- Finish with a drizzle of pomegranate molasses, a sprinkle of za’atar, and a handful of chopped parsley. Add pomegranate seeds or toasted nuts if using.
Nutrition
Should you make this?
This roasted aubergine and courgette side dish has become a sort of secret weapon in my kitchen. It’s got that beautiful contrast of warm and cool, creamy and sharp, and it dresses up even the simplest of meals. I love that it feels generous without being fussy, and that the ingredients are easy to keep on hand once you’ve stocked your spice rack.
It’s a reminder that when you treat vegetables well — give them heat, space, and a good bit of seasoning — they reward you with so much flavour. I hope it becomes a favourite in your rotation too. Let me know if you’d like this adapted for a vegan version, turned into a main dish, or expanded into a mezze-style feast with related recipes!
Frequently Asked Questions
Can I make this gluten-free?
Yes you can, it’s naturally gluten-free as is. Just check that your za’atar blend doesn’t include added wheat or gluten-containing bulking agents.
Can I freeze it?
You can freeze the roasted vegetables but not the yoghurt sauce. If freezing, skip the garnishes and assemble fresh when ready to serve.
What can I use instead?
If you don’t have aubergines, roasted red peppers or mushrooms work well. No tahini? Use just yoghurt and olive oil for the base sauce. You can also swap pomegranate molasses for a dash of balsamic glaze and lemon juice.
How do I add more protein?
Stir through cooked chickpeas or top with grilled halloumi or sliced boiled eggs. You can also serve it alongside lamb koftas or marinated tofu.