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    Griddled aubergines with tarator sauce and pine nuts

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    Griddled aubergines with tarator sauce and pine nuts

    • Vegetarian
    • Gluten Free
    • 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

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    This recipe first appeared in the Harvest section of Waitrose Food, August 2016 issue. Download the Waitose Food app for the full issue


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