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Griddled aubergines with sesame dressing

Dress chargrilled aubergine with tahini, garlic, coriander and yoghurt for a versatile veggie side dish that you can cook on the hob or bbq

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 194
  • Carbohydrates 6
  • Saturated Fat 5
  • Sugar 6
  • Protein 7
  • Fat 16
  • Fibre 7
  • Salt 0.1

Nutrition per serving

  • Calories 194
  • Carbohydrates 6
  • Saturated Fat 5
  • Sugar 6
  • Protein 7
  • Fat 16
  • Fibre 7
  • Salt 0.1

Ingredients

  • 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

Method

  1. 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.

  2. 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.

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