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  • Writer's pictureCharlotte Emily

Loaded Aubergines

Updated: Oct 18, 2022

Vegan Loaded Aubergines

These loaded aubergines are full of flavour, full of veg, adaptable and light (but they fill you up)! With a strong sauce on top of the aubergine and whatever veg you'd like to add, there's no missing out with this meal. The centre of the aubergine is soft against the crunch of the pepper and onion... you could even add roasted chickpeas for more of a crunch and added goodness. The freshness of this meal makes it perfect for eating all year round... you could roast the aubergines on the BBQ in summer or add some chickpeas and beans for a hearty winter meal.


The main part of this recipe is the aubergine and really, this is the only part that needs any preparation - though saying that, they just need to be pricked and brushed with oil, then popped in the oven! Whilst they are in the oven, all you need to do is make the the tahini sauce and cut up your veg (and any other toppings you'd like to add). Then it's as simple as throwing everything on top of the aubergines... so easy and a perfect mid-week meal.



Jump to the Recipe ↓


Vegan Loaded Aubergines with tahini, yoghurt, sun-dried tomatoes, pepper, onion and salad.

 

Can I change the toppings?

Definitely! As it's a throw it all together type of meal, you can add or switch any of the toppings. I particularly like adding chickpeas to a meal like this, either boiled or roasted for extra crunch.


Can I switch the tahini?

The main flavour is the tahini sauce, as aubergine is quite mild. The toppings, depending on what you go for, will add to the tahini flavour. But if you'd rather not have the tahini, you can always switch to another sauce... a smokey but spicey sauce would be a perfect alternative (my 'Loaded Sweet Potatoes' recipe has such a sauce).



Should I use plain yoghurt or greek-style yoghurt?

Either is fine, it's whatever you'd prefer... I prefer greek as it already has a little flavour to it compared to plain yoghurt, but if you'd rather a plain then got for it. As long as it's not flavoured, like a vanilla yoghurt for example, whatever you choose will be great.


Can I make these ahead of time?

The aubergine can be roasted ahead of time and stored in an airtight container in the fridge, but it will need reheating thoroughly before you eat it, so it's just easier to cook those when you want them. The toppings can be prepared and stored in the fridge, as can the tahini sauce - if you make the sauce and store it in an airtight container, the butter in it will set, so just pop it on the heat for a couple of minutes to loosen it up and you're good to go.



Do I need any fancy equipment?

Nope not at all! All you need is a baking tray, pan, small bowl, chopping board and a knife. The aubergines are simply popped on a baking tray and roasted in the oven. They are sliced down the centre once they're cooked and then coated in the tahini sauce, which itself only needs a pan and a small bowl. The toppings are just diced and placed on top and you're ready to go.


How do I store these aubergines?

All of the parts of this dish can be stored in the fridge in airtight containers, for up to a week - though the aubergines will be best in the first two days after they've been cooked. You could always prepare the veg and leave it in the fridge for a couple of days, until you roast the aubergines.



 

What goes into these loaded aubergines?

  • Aubergines - we of course need aubergines!

  • Sun-Dried Tomato Oil - the oil from your jar of sun-dried tomatoes is rich and full of flavour, perfect for roasting the aubergines.

  • Dairy-Free Butter - this is used in the tahini sauce, to add to the richness.

  • Tahini - this is the main flavour in the dish, so you can use as much as you'd like.

  • Dairy-Free Greek Yoghurt - you can also use a plain yoghurt, as this adds a little creaminess and freshness.

  • Sun-Dried Tomatoes - sliced sun-dried tomatoes add a hit of flavour and work really well with the aubergine, alongside the other toppings.

  • Onion & Pepper - adding these on top uncooked, adds a freshness to the dish as well as flavour... you can always add other toppings!

  • Sesame & Poppy Seeds - sprinkling a few sesame and poppy seeds on top of the aubergine adds a little more crunch and subtle flavour.

  • Parsley - I prefer fresh, but you can use dried too!


These loaded aubergines are full of flavour, full of veg, adaptable and light (but they fill you up)! With a strong sauce on top of the aubergine and whatever veg you'd like to add, there's no missing out with this meal. The centre of the aubergine is soft against the crunch of the pepper and onion... you could even add roasted chickpeas for more of a crunch and added goodness. The freshness of this meal makes it perfect for eating all year round... you could roast the aubergines on the BBQ in summer or add some chickpeas and beans for a hearty winter meal.


The main part of this recipe is the aubergine and really, this is the only part that needs any preparation - though saying that, they just need to be pricked and brushed with oil, then popped in the oven! Whilst they are in the oven, all you need to do is make the the tahini sauce and cut up your veg (and any other toppings you'd like to add). Then it's as simple as throwing everything on top of the aubergines... so easy and a perfect mid-week meal.


 


Loaded Aubergines


Total Time : 50 - 55 minutes

Preparation Time : 10 minutes

Cooking Time : 40 - 45 minutes

Serves :  3 servings


Ingredients

  • 3 Aubergines

  • 2 tbsp Sun-Dried Tomato Oil

  • 50g Dairy-Free Butter

  • 1 tbsp Tahini

  • Dairy-Free Greek yogurt

  • Sun-Dried Tomatoes, diced

  • Raw Onion

  • Red & Yellow Pepper

  • Sesame seeds

  • Poppy seeds

  • 1 tbsp chopped Parsley


Method

  1. Preheat the oven to 180C fan and line a baking tray with parchment paper.

  2. Prick the aubergines a few times to create small holes, and place them on your lined baking tray.

  3. Brush them with the sun-dried tomato oil and pop them in the oven for 40 - 45 mins, or until tender.

  4. When the aubergines are roasted, take them out of the oven, leaving them on the tray whilst you prepare the toppings.

  5. In a pan melt the butter, whilst you slice your sun-dried tomatoes, onion and peppers.

  6. Once melted combine the butter in a bowl with the tahini and stir until they’re combined.

  7. Cut the aubergines down the centre and gently open them up.

  8. Then they’re ready to load up with your tahini sauce, yoghurt, sun-dried tomatoes, onion, pepper, seeds and coriander.

  9. Serve straight away and enjoy!



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• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes

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