These baked tahini eggplants make a great side dish or main.

Prep time
15 mins
Cook time
50 mins
2 serves


  • 2 eggplants
  • 3 tbsp hulled tahini
  • ½ tbsp maple syrup
  • 2 tbsp Community Co Greek Yoghurt*
  • 2 tsp cumin
  • ¼ cup pomegranate seeds
  • Handful fresh mint, roughly chopped
  • 1 tbsp olive oil
  • Juice of half a lemon
  • 2 cloves garlic, roasted
  • Community Co Sea Salt*
  • Community Co Black Peppercorns*

How to make:

  1. Preheat oven to 200°C, grill setting.
  2. Cut the eggplants in half and drizzle with olive oil and sprinkle with salt and pepper.
  3. Place on a baking tray in the oven and cook for 35 – 40 minutes.
  4. Remove the eggplant from the oven and carefully scrape the flesh from the skin. Place eggplant flesh into a food processor with the tahini, garlic cloves, lemon juice, maple syrup, 1 tbsp yoghurt, cumin and salt and pepper to taste. Pulse until well combined.
  5. Spoon the mixture back into each eggplant skin.
  6. Top with yoghurt, pomegranate seeds and fresh mint before serving.
*Community Co products proudly at home at IGA.