Smokey marinated eggplant with yoghurt and tahini dressing 

Cook time: 20 minutes 

Prep time: 20 minutes 

Serves: 4-6 

2 eggplants, sliced length ways into 1cm thick slices  

1 cup oregano leaves  

2 cups coriander leaves  

1/2 tsp smoked paprika  

3 cloves garlic, peeled  

Juice of one lemon  

Flaky salt  

1 fresh chilli de-seeded  

3 tbsp olive oil  

Garlic yoghurt dressing  

150gm plain yoghurt  

2 tsp tahini paste  

2 cloves garlic, crushed  

2 tbsp olive oil

Sea salt 

Brush the sliced eggplant with a little bit of oil before grilling over a hot BBQ or Engel fire until well coloured and tender.  

Place the rest of the ingredients into a blender and blitz until smooth.  

Spoon the marinade over the top of the eggplant and mix through until all the eggplant slices are covered. Set aside and allow to marinate for at least 30 minutes before serving.  

To make up the dressing simply, combine the yoghurt, tahini and garlic in a bowl, slowly whisk in the olive oil and season with a pinch of salt.  

Plate your eggplants and spoon over the yoghurt dressing.

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