Grilled Aubergine With Creamy Dressing Food

GRIDDLED AUBERGINES WITH SESAME DRESSING

Steps:

• Brush each aubergine slice with some oil, then season. Heat a griddle pan or barbecue. When hot, griddle the aubergine slices for 2-3 mins on each side until golden brown and tender.
• Mix the yogurt with the tahini, garlic, lemon juice and herbs, then season. Top the aubergines with the dressing and scatter over extra herb leaves.

GRILLED AUBERGINE TABBOULEH

Steps:

• Heat the oil in a frying pan over a medium-high heat and add the aubergine. Cook for 10 mins until soft and cooked through.
• Meanwhile, put the couscous in a large bowl and pour over 200ml boiling water. Cover with cling film and leave to stand for 5-6 mins. Combine all the ingredients for the dressing and season to taste.
• When the couscous has absorbed all the water, fluff it up with a fork. Season and stir in the cucumber, tomatoes and herbs. Add half the dressing and toss to coat. Scatter over the aubergine and drizzle over the rest of the dressing to serve.

AUBERGINES WITH GARLIC & HERB DRESSING

Steps:

• Brush the aubergine on both sides with a little olive oil; you will need about 5 tbsp. Griddle, barbecue or grill the aubergine slices until lightly browned on both sides. Remove and arrange, overlapping, on a platter. This can be done on the previous day and chilled.
• Heat the red wine vinegar with the sugar in a small pan until it has dissolved, then brush over the aubergine slices. Heat the remaining oil in a frying pan, add the garlic and fry quickly until lightly toasted, then pour the garlic and oil into a small bowl. Just before serving, scatter the garlicky oil and herbs over the aubergines.