Ingredients:
150 g Greek yoghurt or 0% fat @fage yoghurt if you’re watching your calories
4 medium sized aubergine
Olive oil spray
sprinkle of Salt (to taste)
sprinkle of pepper (to taste)
sprinkle of paprika (to taste)
For the Tahini Sauce:
½ cup tahini
½ tsp chopped garlic
½ small lemon juiced
Pinch of salt
1 tbsp water for runny consistency
For garnish:
1 tbsp Fennel
3 tbsp Pomegranate
mint leaves
pistachios
pine nuts
Method:
1
Slice your aubergine into round at least 1/2 cm width slices.
2
Lightly coat your griddle pan with olive oil using a culinary brush.
3
Place your slices on when well heated and grill on both sides spraying with olive oil and sprinkling with salt, pepper & paprika.
4
Once cooked through, the aubergine will change colour and griddle marks will brown - set the slices aside and compose your plate.
5
Layer the base of a plate with the Greek yoghurt.
6
Place the aubergine slices over the top slightly overlapping but spread apart almost like petals in a round flower shape.
7
Drizzle the tahini sauce over the top - I use a whisk to help me with this.
8
Season with paprika.
9
Garnish and serve warm.
Ingredients
Ingredients:
150 g Greek yoghurt or 0% fat @fage yoghurt if you’re watching your calories
4 medium sized aubergine
Olive oil spray
sprinkle of Salt (to taste)
sprinkle of pepper (to taste)
sprinkle of paprika (to taste)
For the Tahini Sauce:
½ cup tahini
½ tsp chopped garlic
½ small lemon juiced
Pinch of salt
1 tbsp water for runny consistency
For garnish:
1 tbsp Fennel
3 tbsp Pomegranate
mint leaves
pistachios
pine nuts
