Griddled Eggplant with Sesame Dressing

Ingredients

• 2 eggplant
• 2 tbsp olive oil
• 250 g Greek yogurt
• 3 tbsp tahini paste
• 1 clove garlic
• 1 lemon juice
• ¼ cup fresh cilantro
• ¼ cup fresh parsley
• ¼ cup fresh mint
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Slice the eggplant into 1/2-inch thick rounds.
2. Brush each eggplant slice with olive oil and season with salt and pepper.
3. Heat a griddle pan or barbecue over medium-high heat. Griddle the eggplant slices for 2-3 minutes per side until golden brown and tender.
4. While the eggplant cook, prepare the dressing. In a bowl, combine the Greek yogurt, tahini, crushed garlic, and lemon juice.
5. Finely chop the cilantro, parsley, and mint. Stir most of the herbs into the yogurt dressing and season with salt and pepper.
6. Arrange the griddled eggplant on a serving platter. Spoon the tahini-yogurt dressing over the top and scatter with the remaining fresh herbs.