Israeli Baked Aubergines


_MG_2915If you’re anything like me lately- too busy for your own good, nurturing a bad cold and quite exhausted, to tell you the truth, then you’re in for a treat! These babies only take half an hour to make and they’ll fill your belly in the most indulging way! 😉I usually read a couple of blogs every now and then, one of them being chilli and mint. This is where I saw the recipe for the first time a while ago and it looked so tempting and so easy, I just had to try my hand at it. I only did minor changes, since I like to use what I have in the kitchen first. Here you go.


Ingredients (makes 2)

2 aubergines cut in half

olive oil

2 spoons of tahini

cherry tomatoes / good tomatoes


1 shallot

1 lemon



some sort of “Middle Eastern bread”

Use the knife to cut some diagonal lines in the flesh, sprinkle with olive oil and rub it into the surface. Season with salt and pepper and bake at 250 degrees until the aubergine surface turns golden brown and the flesh looks a bit soggy.

Serve with a spoon of tahini over, lots of lemon juice, the salat you make out of the cherry tomatoes, shallots and cilantro and a bit of bread.

Best thing I’ve tasted in years!

In the original recipe they use parsley and spring onion, which is probably awesome, too.

Bon appetit!

xxx, Alina




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