- 2 large aubergines, cut into 2cm slices
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 250g full-fat Greek yogurt
- 3 tbsp tahini paste
- 1 large garlic clove, crushed
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 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.