Baked aubergine with tangy tomato dressing


Main Meals
Main Meals





Main meal, Sides


Dairy, Egg, Grain, Nuts, Peanuts, Sesame, Soya


Vegan, Vegetarian, Pescatarian

Baked aubergine with tangy tomato dressing

You can never go wrong with this beautiful combination of textures and flavours; the earthiness of the smoked aubergine balanced by the sharp sweetness of the tomatoes which is calmed only by the richness of the olive oil and the fresh coriander. A perfect accompaniment however I would give this pride of place as the main course.

Ingredients How to make


  • 15 g tomato puree
  • 5 g garlic
  • 10 g coriander
  • ½ lime (juice)
  • 10 ml olive oil
  • 1 spring onion
  • 2 cherry tomatoes
  • 1 Aubergine

How to make

  • Bake the whole aubergine in the oven at 250°C for 25 minutes. In the meantime, make the dressing.
  • Once cooked, remove the aubergine from the oven. Allow to cool , slice in half length ways holding the stem, to butterfly the aubergine. Spoon the dressing on top and serve.

To make the dressing

  • Crush the garlic and finely chop the coriander and spring onion. Quarter the cherry tomatoes.
  • Add the rest of ingredients to a bowl and mix thoroughly.

Not sure what this all means?

Nutrition labels can be very useful, but what do these values really mean? Our founder, Meera, explains how to use the information when creating Made from Scratch recipes.

Meera explains

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