Eggplant with Tomato, Olive and Tahini Yoghurt



Prep time: 10 mins  

Cooking time: 30 mins  

Serves: 4 


  • 750g Eggplant  
  • 1 Jar Tomato Olive Sauce 400g 
  • 200g Plain Unsweetened yoghurt  
  • 1 ½ Tbsp Tahini  
  • ¼ Bunch Parsley  

From the pantry: 

  • Olive Oil  
  • 1 tsp Ground Cumin  
  • Salt and Pepper 


  1. Preheat the oven to 200°C. 
  2. Cut the eggplants into 1 ½ cm disks and set aside. 
  3. Wash, pick and finely chop the parsley.  
  4. Drizzle a generous amount of olive oil on a large frying pan and turn to high heat. 
  5. Place the eggplant disks in the pan without overcrowding the pan and cook for approx. 3 mins until golden brown. Do this in two batches. 
  6. Turn the eggplant once golden and cook on the other side for further 3 mins. Add some more olive oil if necessary. 
  7. Place the eggplant disks in a baking tray and place into the oven for 15mins until soften. 
  8. Meanwhile, place the sauce in the same pan and rinse the jar with ¼ cup of water, add to the pan. Bring to the boil and turn of the heat. 
  9. In a mixing bowl, add the yoghurt, tahini and cumin, season with salt and pepper and mix well to combine. Set aside. 
  10. Plate up the eggplant dish with layers of tomato olive sauce, eggplant, tahini yoghurt and parsley and serve hot or warm. 

Chef's tips: 

  • Serve as a side dish. 
  • Serve with any type of roasts meats, fish or add any other green vegetable as a vegetarian option. 
  • Make it a main meal by adding meatballs or grilled Lamb Backstrap. 



Ingredients for Eggplant with Tomato, Olive and Tahini Yoghurt