Roasted Eggplant with Tahini Yoghurt, Herb Salsa and Quinoa

roasted eggplant above

Roasted eggplant with tahini yoghurt, herb salsa and quinoa. Wow, what a title! I’ve been thinking to myself that I should really improve my headline game but I’m seriously struggling taking any of these very important components of the dish out of the title.

Anyway, as some of you may already know I’m obsessed with eggplant or aubergines. I love how incredibly soft and flavourful they can get when cooked (or baked) properly and I hope to change your mind with this dish if you’re not sure about eggplants just yet.

The combination of the roasted, soft eggplant with the fresh and slightly punchy herb salsa, the tahini yoghurt that gives the dish a little sweetness and the quinoa that keeps everything grounded and helps getting full… Oh it’s just so good!

I love making this dish for dinner. It’s easy and wholesome and full of flavour.

If you are looking for more delicious dinner recipes, check these out:

I hope you love this recipe as much as I do. Please let me know what you think of it in the comments or share your creations on Instagram. Don’t forget to tag me @nothangryanymore.


roasted eggplant above

Roasted Eggplant with Tahini Yoghurt, Herb Salsa and Quinoa

A delicious, flavourful dinner.
5 from 2 votes

(Click on the stars to vote!)

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mediterranean, vegan
Servings 2 people


For the eggplant:

  • 1 medium-sized eggplant
  • 2 tbsp olive oil
  • salt

For the quinoa:

  • 100 g quinoa
  • 200 ml water
  • salt

For the salsa:

  • 1 radish
  • 1 handful fresh parsley
  • 1 handful fresh mint
  • 1 shallot
  • 1 tbsp frozen or fresh pomegranate seeds

For the tahini yoghurt:

  • 3 tbsp coconut yoghurt
  • 1 tsp hulled tahini

You also need:

  • 1 tbsp dukkah*


To make the eggplant:

  • Wash and cut the eggplant into large chunks, coat evenly in olive oil and salt.
  • Roast the eggplant at 180°C for 25-30 minutes. Turning them around at the half way point.

To make the quinoa:

  • Rinse the quinoa and bring 200ml water to the boil and a pot.
  • Salt the water and add the quinoa. Cook the quinoa for 10 minutes. Then cover the pot for another 5 minutes.

For the salsa:

  • Chop the radish into small cubes and add to a small bowl.
  • Wash and chop the parsley and mint and add them to the bowl. Then finely mince the shallot.
  • Add the pomegranate seeds and mix everything together.

For the tahini yoghurt:

  • Into a bowl add the coconut yoghurt and tahini and stir until combined.

To put everything togheter:

  • Onto a plat or bowl, add a few tablespoons of quinoa. Then add the eggplant cubes.
  • Top the eggplant with the yoghurt and salsa and in the end sprinkle some dukkah across everything. Enjoy!


*dukkah is a Middle Eastern spice mix that can be found in the supermarkets. It contains spices such as cumin, coriander, sumac, almonds and hazelnuts.
Keyword aubergine, eggplant, pomegranate, quinoa, tahini
Nutrition Facts
Roasted Eggplant with Tahini Yoghurt, Herb Salsa and Quinoa
Amount Per Serving (612 g)
Calories 622 Calories from Fat 302
% Daily Value*
Fat 33.6g52%
Saturated Fat 15.3g96%
Trans Fat 0.03g
Polyunsaturated Fat 4g
Monounsaturated Fat 11.2g
Cholesterol 0mg0%
Sodium 187mg8%
Potassium 698mg20%
Carbohydrates 72.9g24%
Fiber 12g50%
Sugar 15g17%
Protein 12.6g25%
Vitamin A 318IU6%
Vitamin C 8.1mg10%
Calcium 66.6mg7%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Share your creation with us on Instagram @nothangryanymore


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