Smoky griddled aubergines topped with a creamy tahini-yogurt dressing and a scatter of fresh herbs. A simple, vibrant Turkish-inspired side or light meal.
Griddled aubergines with sesame dressing is a simple Turkish-inspired dish where charred, tender aubergine slices meet a creamy, lemony tahini-yogurt sauce. The smoky griddle marks and nutty sesame are a match made in heaven. Scattered with fresh herbs, it's a beautiful side or light vegetarian main.
Prep 10 min
Cook 15 min
Total 25 min
Easy
- 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
Video
Preparation
- Brush each aubergine slice with oil and season. Heat a griddle pan or barbecue and, when hot, griddle the slices for 2–3 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 soak it up and need it to griddle without sticking.
- Get the griddle properly hot for those deep, smoky char marks.
- Loosen the tahini dressing with a little water or extra lemon if it's too thick to drizzle.
- Pile on plenty of fresh herbs at the end for brightness against the rich dressing.
Frequently Asked Questions
Modern aubergines rarely need salting for bitterness, but salting and patting dry can help them char better and absorb less oil.
The dressing keeps for a couple of days, and the aubergines are lovely at room temperature, so it's easy to prep ahead and assemble before serving.
Yes — roast the aubergine slices in a hot oven or grill them. A barbecue gives wonderful smokiness too.
It's great as a mezze, a side for grilled meats, or a light main with flatbread to scoop up the dressing.
