Griddled aubergines with sesame dressing
Charred aubergine becomes impossibly silken when draped in tahini and yogurt. This Turkish preparation transforms a humble vegetable through two techniques: high-heat gridding that creates bitter-sweet depth in the flesh, then coating it in a cool, nutty sauce that softens those charred edges. The result is textural contrast and flavor complexity from four ingredients working in concert.
Instructions
step 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. step 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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