Home‎ > ‎Main meals‎ > ‎

Mexican spiced roast potato and aubergine (v, gf)

An easy side dish to serve 4.

Vegan and gluten free.

Author: Bite-sized thoughts.

Original post (with pictures) here.


1 large potato or 2 medium

1 large aubergine (eggplant)

1 tbsp tahini

1 tbsp nutritional yeast

1 tsp dried paprika

1 tsp dried ground coriander

Pinch salt

3 tbsp non-dairy milk of choice (I used unsweetened almond)


1. To save on cooking time, cut the potato in half and microwave on medium power for 8 minutes. Allow to cool slightly while you prepare the aubergine.

2. Preheat your oven to 180'C (375'F) and line a square baking dish with foil. Roughly chop the aubergine, leaving the skin on unless you particularly dislike it, and add to the dish. Roughly chop the potato and add to the dish.

3. In a small bowl or jug, whisk together the tahini, nutritional yeast, paprika, coriander, salt and milk. Pour over the aubergine and potatoes and toss to distribute evenly.

4. Roast for 20 minutes or until the vegetables are sufficiently cooked and golden.