Roasted Courgette and Aubergine with Ras el Hanout and Tahini Drizzle
Roasted courgettes and aubergines caramelised with ras el hanout, finished with a silky tahini drizzle and crunchy toasted pine nuts. This Middle Eastern-inspired side dish bursts with earthy spices, creamy textures, and fresh herbs. Ideal for mezze platters, summer barbecues, or as a colourful addition to weeknight dinners.
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.