Grilled Eggplant Salad with Tahini Dressing

Michael Lambie
Cook time 10 mins
Servings 4


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


Grilled Eggplant Salad with Tahini Dressing


Combine all ingredients and mix well, season to taste


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.