Griddled aubergines with sesame dressing

Method3 steps · about 30 min

1. 1

   Step 1: Wash and trim both large aubergines, then cut them into two-centimetre-thick slices. Brush their faces with the two tablespoons olive oil and season with the separate slice salt and pepper. Heat a griddle pan until hot.

   Uses 2 large aubergines, cut into 2 cm slices in step 1 · 2 tablespoons Olive Oil · Salt for slices, to taste · Black pepper for slices, to taste

2. 2

   Step 2: Griddle the actual oil-brushed slices for two to three minutes on each side until golden brown and completely tender. Repeat with all actual prepared slices in batches as needed, keeping cooked slices ready on a platter.

   Uses All actual prepared slices, cooked in uncrowded batches

3. 3

   Step 3: Peel and crush the large garlic (1 clove) clove and juice the lemon (1). Wash the coriander, parsley and mint and chop one combined handful for the dressing; wash the separate extra serving leaves. Mix all the full-fat Greek yogurt (250 g) and tahini with the actual crushed garlic, lemon juice and combined chopped herb handful. Season this actual dressing with its separate salt and pepper. Spoon it over all the actual cooked aubergine slices and scatter the extra prepared leaves over the top. Serve as six side portions.

   Uses All actual cooked aubergine · 250 g plain full-fat Greek yogurt · 3 tablespoons Tahini Paste · 1 clove peeled crushed Garlic · 1 lemon, juiced for dressing · 1 handful mixed fresh coriander, parsley and mint for dressing · Salt for dressing, to taste · Black pepper for dressing, to taste