Grilled Eggplant Salad with Tahini Dressing

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Michael Lambie

Cook Time 10 mins

Servings 4

Ingredients

8x large Lebanese Eggplants
50g Pinenuts
½ bunch of English mint
100mls of Tahini dressing
Olive oil
Tahini
300g Yoghurt
6 tbls Tahini
2 cllove of garlic, crushed
2 lemons, juiced
Salt and Pepper

Method

Combine all ingredients and mix well, season to taste

TO SERVE

Take the Eggplants and cut in half lengthways, brush with olive oil. (optional – season with salt and pepper). BBQ until golden.

Place the Tahini dressing on the bottom of the plate, top with the Eggplant, scatter the toasted pinenuts and mint leaves over.

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