Griddled aubergines with tarator sauce and pine nuts

  • Preparation time: 15 minutes
  • Cooking time: 20 minutes
  • Total time: 35 minutes

Serves: 4 as a side


75g tahini
2 tbsp natural yogurt
½ lemon, juice, plus extra for squeezing
¾ tsp ground cumin, plus extra for dusting
½ garlic clove, crushed
¼ tsp salt
2-3 aubergines (about 700g), cut lengthways into 0.5cm slices
3-4 tbsp extra virgin olive oil
2 tbsp dill fronds, picked
2 tbsp mint leaves
3 tbsp toasted pine nuts


1. Put the tahini, yogurt, lemon juice, cumin, garlic and salt in a small food processor and whizz to a thick paste. Scrape down the sides, add 4 tbsp water and whizz again to a creamy sauce. Add a splash more water if necessary.

2. Heat a griddle pan over a high heat. Brush the aubergine slices on both sides with oil, then season and griddle in batches for 2-3 minutes on each side, until soft and charred. Arrange on a large serving plate and squeeze over a little more lemon juice; set aside to cool.

3. Drizzle some of the sauce over the aubergines, then a trickle of olive oil. Dust with a pinch more cumin, then scatter over the herbs and toasted pine nuts. LH