Smoky griddled aubergines topped with a creamy tahini-yogurt dressing and a scatter of fresh herbs. A simple, vibrant Turkish-inspired side or light meal.
- 2 large Aubergine
- 2 tablespoons Olive Oil
- 250g Greek Yogurt
- 3 tablespoons Tahini Paste
- 1 clove peeled crushed Garlic
- Juice of 1 Lemon
- Handful Coriander
- Handful Parsley
- Handful Mint
Video
Preparation
- Brush each aubergine slice with oil and season. Heat a griddle pan or barbecue and, when hot, griddle the slices for 2–3 minutes on each side until golden brown and tender.
- Mix the yogurt with the tahini, garlic, lemon juice and herbs, then season. Top the aubergines with the dressing and scatter over extra herb leaves.
