Griddled Aubergines with Sesame Dressing
Char-grilled aubergine under garlicky tahini-yogurt and triple herbs — smoke meets sesame, perfectly.
- Total
- 35 min
- Serves
- 4
Turkey's grilled aubergine, dressed to impress: charred slices draped in a garlicky tahini-yogurt sauce brightened with lemon, finished with coriander, parsley and mint. The smoke and the sesame were always meant for each other. Serve warm or room temperature — it headlines a meze spread or sidekicks a kebab with equal grace.
Ingredients
- 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
Instructions
- Brush each aubergine slice with some oil, then season.
- Heat a griddle pan or barbecue. When hot, griddle the aubergine slices for 2-3 mins 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.
Nutrition (per serving)
- Calories
- 350
- Protein
- 12 g
- Fat
- 25 g
- Carbs
- 20 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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