The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Aubergine Traybake with Tahini Dressing
Here is a one-dish traybake featuring soft gooey aubergine and tomatoes tossed in middle eastern spices. Bung into the oven with fibre-packed wholegrains and tangy pomegranate molasses. Dollop with creamy almond yoghurt to bring it all together. Easy peasy lemon squeezy.
Prep in 10
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 200g seasonal mixed tomatoes
- 80g rocket
- 160g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 500g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 1 unwaxed lemon
- 2 tbsp maple syrup
- 2 tbsp tahini (Sesame)
- 1 handful of fresh flat-leaf parsley
- 40g flaked almonds (Nuts)
- 2 tbsp Middle Eastern spice mix (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 2 tbsp pomegranate molasses
- 2 aubergine
Nutritional Information
Calories: 525
Protein: 16g
Carbs: 48g
Fat: 29g
Aubergine Traybake with Tahini Dressing
Here is a one-dish traybake featuring soft gooey aubergine and tomatoes tossed in middle eastern spices. Bung into the oven with fibre-packed wholegrains and tangy pomegranate molasses. Dollop with creamy almond yoghurt to bring it all together. Easy peasy lemon squeezy.
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Cooking Instructions
- Preheat the oven to 230C / fan 210C / gas mark 8. Halve the aubergines lengthways and cut into large chunks. Place onto a large baking dish with the whole tomatoes. Toss with the maple syrup, molasses, spice mix, 3 tbsp oil and a pinch of sea salt. Bake for 25-30 mins, until golden and cooked through.
- Make the dressing. Zest then quarter the lemon. In a bowl, combine the yoghurt, tahini, lemon zest and a pinch of sea salt. Roughly chop the parsley.
- After 25-30 mins of roasting, remove the tray from the oven and roughly mash the tomatoes. Stir in the lentil and quinoa mix then scatter over the almonds. Roast for another 5 mins.
- Stir the parsley and rocket through the roasted veg and grains. Dot the tahini dressing over the top and garnish with lemon wedges.
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