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Griddled aubergines with tarator sauce and pine nuts
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Serves: 4 as a side
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
This recipe first appeared in the Harvest section of Waitrose Food, August 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in August 2016.
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