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Middle Eastern aubergine dish

Side dish

  • 2 to 3 nice small aubergines, not too fat
  • Olive oil
  • Ground coriander
  • Ground cumin
  • Sea salt and freshly ground pepper
  • Toasted sesame seeds (may be black)
  • Approx. 3 tbsp tahini
  • Garlic sprouts
  • Coriander sprouts (optional).

Cut the aubergines lengthways into 6 or 8 pieces and cut some of the white flesh away, sprinkle with plenty of sea salt, leave to soak in for approx. 10 minutes.

Heat plenty of olive oil in a large frying pan, dab the aubergines well with kitchen paper and fry until golden brown and done.

Drain on kitchen paper and sprinkle with coriander, cumin and freshly ground pepper.

Arrange the aubergines on a flat plate, drizzle the tahini over them and garnish the whole dish with garlic sprouts, toasted sesame seeds and coriander sprouts if liked.


This is a nice side dish with a couscous dish with chicken thighs or lamb.

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