Griddled Eggplants with Sesame Dressing

Ingredients

• 2eggplant, large, sliced
• 2 tbspolive oil
• 1 cupgreek yogurt
• 3 tbsptahini
• 1 clovegarlic, crushed
• 1lemon, juice only
• coriander
• parsley
• mint

Method

1. 1

   Brush both sides of each eggplant slice with the olive oil and season them.

2. 2

   Heat a grill pan or barbecue until it is properly hot — a lukewarm griddle steams eggplant instead of charring it.

3. 3

   Griddle the slices for 2–3 minutes a side, until they carry dark bar marks and give completely when pressed.

4. 4

   Stir the Greek yogurt with the tahini, the crushed garlic, the lemon juice and most of the coriander, parsley and mint, and season it well.

5. 5

   Lay the eggplant out on a platter, spoon the dressing over and scatter the remaining herb leaves on top.