- 2 large aubergines, cut into 2cm slices
- 2 tbsp olive oil
- 250g full-fat Greek yogurt
- 3 tbsp tahini paste
- 1 large garlic clove, crushed
- juice 1 lemon
- handful chopped coriander, parsley and mint, plus extra leaves to serve
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.
Prep. Time: 10 minutes
Cook Time: 20 minutes
Serves: 6 people
Main Ing.: Vegetables