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There’s something magical about the way Middle Eastern cooking plays with sourness, creaminess, and spice. This recipe takes aubergine — a true staple in the region — and transforms it into ‘petals’ that curl and char in the oven. Greenfields Lime Powder gives a deep, zesty kick, while sumac adds fragrant tartness. They’re then layered with garlicky tahini yoghurt, sprinkled with pomegranate jewels, fresh herbs, and a final whisper of Aleppo chilli for a warm, fruity heat. It’s ideal as a show-stopping starter, a mezze platter centrepiece, or even a vegetarian main with warm flatbreads.
Prep time: 15 minutes
Cooking time: 30 minutes
Total: 45 minutes
2 medium aubergines
3 tbsp olive oil
1½ tsp Greenfields Lime Powder
1 tsp Greenfields Sumac (Somaq)
½ tsp Greenfields Aleppo Chilli (optional, for mild warmth)
Sea salt, to taste
150g Greek yoghurt (dairy-free alternative if preferred)
2 tbsp tahini
1 garlic clove, crushed
Juice of ½ lemon
2 tbsp pomegranate seeds
Small handful fresh parsley, finely chopped
Warm flatbreads, to serve
Preheat your oven to 200°C (fan 180°C).
Slice the aubergines lengthways into thin ‘petals’ about 1cm thick.
In a bowl, mix olive oil, Greenfields Lime Powder, Greenfields Sumac, Aleppo Chilli (if using), and a pinch of sea salt. Brush each aubergine slice generously on both sides.
Arrange on a lined baking tray and roast for 25–30 minutes, turning halfway, until golden and slightly curled at the edges.
Meanwhile, make the tahini yoghurt: in a bowl, whisk Greek yoghurt, tahini, garlic, lemon juice, and a pinch of salt until smooth.
Arrange roasted aubergine petals in overlapping layers on a serving platter.
Drizzle with tahini yoghurt, scatter pomegranate seeds and parsley over the top.
Serve warm with flatbreads for scooping.
Calories: 190 kcal
Protein: 5g
Carbohydrates: 17g
Fat: 12g
Fibre: 6g
Sugar: 7g
The lime powder gave such an unexpected, bright kick — I could eat these aubergines every day!
The ingredients used in this recipe could also be used to create…
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