Step 2

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

Step 3

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

Step 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.

Step 5

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