Griddled aubergines with sesame dressing
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9 Ingredients
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25 min total
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Serves Serves 4
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Easy
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Turkish
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Vegetarian
Recipe byThe ZestyPlate Kitchen
Smoky griddled aubergine under a creamy tahini-yogurt dressing with a scatter of fresh herbs. A simple, bright Turkish-inspired side or light meal.
Charred aubergine and a creamy tahini-yogurt sauce make a brilliant pairing, the smoke from the griddle playing off the nutty sesame. This Turkish-inspired plate takes minutes and works as a side or, with some flatbread, a light meal. A generous scatter of herbs lifts the whole thing.
Jump to recipe
Prep 10 min
Cook 15 min
Total 25 min
Easy
Scale:
- 2 large Aubergine
- 2 tablespoons Olive Oil
- 250g Greek Yogurt
- 3 tablespoons Tahini Paste
- 1 clove peeled crushed Garlic
- Juice of 1 Lemon
- Handful Coriander
- Handful Parsley
- Handful Mint
Nutrition (per serving)
230
kcal
9g
Protein
15g
Carbs
16g
Fat
Estimated per serving. How we calculate this.
Preparation
- Brush each aubergine slice with oil and season. Heat a griddle pan or barbecue and, when hot, griddle the slices for 2 to 3 minutes 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.
Tips from the ZestyPlate Kitchen
- Brush the aubergine slices well with oil; they drink it up and need it to griddle cleanly without sticking.
- Let the griddle get properly hot so you get deep char marks rather than pale, steamed slices.
- If the tahini dressing is too thick to drizzle, slacken it with a little water or extra lemon juice.
- Add plenty of fresh herbs right at the end to cut through the richness of the dressing.
Frequently Asked Questions
Today's aubergines rarely need salting for bitterness, but a quick salt and pat-dry helps them char better and take on less oil.
The dressing keeps for a day or two, and the aubergines are good at room temperature, so you can get ahead and assemble at the last minute.
Roast the slices in a hot oven, or grill them. A barbecue is best of all if you want real smokiness.
Serve it as part of a mezze, alongside grilled meat, or as a light main with flatbread for scooping up the dressing.
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