Mike van de Elzen: Smokey marinated eggplant with yoghurt and tahini dressing

The Sunday Session with Francesca Rudkin

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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