Baked Aubergine with Hummus and Zaatar Greek Yoghurt

Baked Aubergine with Hummus and Zaatar Greek Yoghurt

grilled aubergine hummus and zaatar yoghurt

Serves 2

The Cape Town food loving community has adopted Meat Free Monday  with zeal and while we all attempt to reduce our carbon foot print, re- use, re-purpose and recycle, eating a meat free meal one or more times a week is a simple contribution toward that end.

A really easy, fuss free meat free meal (or accompaniment to a meal) is grilled aubergine served with home-made hummus and a dollop of thick natural yoghurt dusted with zaatar, a lemony sesame seed Lebanese spice.


4 medium sized aubergines, cut in half lengthwise

3 ml allspice

salt, to taste

3 T olive oil

1 cup Hummus (ingredients and method below)

1/2 cup thick Greek yoghurt (or low fat version)

1 T zaatar

1 t sumac (optional)


Pre-heat oven to 180 degrees Celsius.

Place aubergines on a greased (spray n cook works well) baking tray.

ready to bake

Sprinkle allspice and salt over aubergines.

Drizzle oil over and bake for 40- 50 minutes, until aubergines are tender and cooked through.

Serve aubergines with hummus (recipe below) and a dollop of thick Greek yoghurt and sprinkle zaatar over.

meat free monday delight

For the Hummus


1 x can chick peas, drained (440 grams)

1/4 cup of liquid from chick peas

5 T lemon juice

handful toasted pine nuts (optional)

1.5 T tahini paste (I omitted this)

2 cloves garlic

salt, to taste

3 T olive oil


Process all ingredients in a blender or with a hand held blender till smooth.

Delicious with warm, toasted pita breads and crackers.

taste of the Middle East

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By | 2017-05-08T13:05:16+00:00 April 11th, 2011|Food, Mains, Recipe Index, Recipes|7 Comments


  1. Sam April 12, 2011 at 6:06 am - Reply

    I like! a lot 🙂

  2. Alida April 12, 2011 at 7:40 am - Reply

    That looks absolutely gorgeous Ish!

  3. Tracey April 12, 2011 at 3:33 pm - Reply

    Mmm was going to do aubergine and polenta bake but think you just changed my mind for me! that can of chickpeas will finally come in handy 🙂

  4. Marrit Brouwer April 13, 2011 at 4:54 pm - Reply

    Hey Ishay, yesterday was great, thanks for the lunch and the coffee at your house! It is beautiful. The aubergines I will try making that in Holland. Bye, Marrit

  5. Simone April 17, 2011 at 8:53 am - Reply

    O that looks really good. I have this thing for hummus but I have yet to find a really good recipe! The ones I’ve tried sofar where just not exactly how I want it to be, but yours looks delicious!

    • Ishay April 20, 2011 at 6:45 am - Reply

      Hi Simone. Thank you for visiting the blog. One Chef I spoke to suggested roasting garlic first as the bite of raw garlic can be a bit strong. I wouldn’t say this is my ultimate recipe, but it is a quick and easy one you can blitz together after a long day.

  6. Alicante Airport April 20, 2011 at 11:28 am - Reply

    love it.

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