Grilled aubergine with a yoghurt dressing


One of my all-time favourites.

I have made this salad countless times and I absolutly love it., give it a try.


2 eggplants

Olive oil for brushing

2 tbsp pine nuts, toasted

Large handful of basil leaves

Salt and pepper to season

Yoghurt dressing

3 tbsp hot water

180g thick Greek yogurt

1 garlic clove, finely crushed

3 tbsp freshly squeezed lemon juice

Chopped sping onion

3 tbsp extra virgin olive oil



1. Turn oven to 180 degrees

2. Start by making the yoghurt dressing, mix all ingredients together. (Can be made up to 3 days in advance).

3. Cut the eggplants into 1 cm thick slices and brush both sides with oil then sprinkle with salt and pepper. Place onto tray and bake for 40min or until brown and cooked

4. To serve, layer the eggplant onto a platter and drizzle with the yogurt dressing, sprinkle with toasted pine nuts, torn basil leaves and a grinding of pepper.



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