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