Roasted Aubergine and Courgette with Tahini Yoghurt and Za’atar

This vibrant roasted vegetable side combines soft aubergine, golden courgette, and a tangy tahini yoghurt sauce. Finished with za’atar, honey, and pomegranate molasses, it brings big Middle Eastern flavour with minimal fuss. Ideal for dinner parties or easy weeknight meals, it’s a versatile, make-ahead dish you’ll reach for again and again.

Course BBQ Side, Main Course, Side Dish

Cuisine Middle Eastern

Diet Gluten Free, Vegetarian

Keyword Aubergine, Roasted, roasted aubergine, roasted courgette

Prep Time 15

Cook Time 35

Servings Servings

Calories 210

Author Spooning and Forking

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.

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