Grilled Aubergines with Yoghurt-Tahini Sauce

July 21, 2010


Grilled Aubergines with Tahini Sauce

Nearing the end of  The Big Lunch* cook-off, we found ourselves flagging; we’d been cooking for 10 hours straight, only pausing to open the odd beer. There were plans for an aubergine galette and I’d toyed with the idea of baba ganoush but when it came down to it, a super quick and simple recipe was needed. I’d made this a few weeks earlier; the cool, sesame-laced yoghurt lifts the meaty aubergine into salad territory – perfect for a hot summer’s day.

It disappeared quickly at the lunch, with one guest declaring it “one of the best pieces of aubergine” he’s ever eaten. It’s the kind of dish you bust out at a BBQ; minimal effort, looks pretty and much more interesting than your average salad. You could even grill the slices on the BBQ first for extra smoky flavour.

Grilled aubergines with yoghurt-tahini sauce 

Will serve four people as part of a BBQ or with other salads

2 very large aubergines, sliced into 2cm thick slices

500g full-fat Greek yoghurt
3-4 tablespoons tahini paste (or to taste)
1 large clove garlic, crushed
Juice of 1 lemon
A handful of mint leaves, finely chopped
A handful of coriander or parsley leaves (or both) finely chopped
Olive oil, for grilling

Begin my brushing the aubergine slices with oil and seasoning lightly with salt and pepper. Either grill them for 5-10 minutes each side under a hot grill or do the same on a BBQ – they should be golden brown and slightly shrivelled.

While this is happening, mix the yoghurt, tahini, garlic, lemon juice and herbs (reserving a few herbs for garnish) together in a bowl. Season with salt and pepper and adjust any of the ingredients as you see fit (you may like more tahini for example). If you feel the dressing is too sour, I find a pinch of sugar never hurts. Don’t feel guilty.

When the aubergines are ready, arrange them on a plate and drizzle over some of the yoghurt sauce. Scatter with more herbs and add an extra drizzle of olive oil if you fancy it.

* The donations have continued to trickle in and so in addition to the £200 odd raised on the day, there’s another £115 plus Gift Aid on the Just Giving Page. Thanks so much to everyone who donated.

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  • Avatar
    Reply Maunika July 21, 2010 at 8:21 pm

    Love aubergines Helen. Also a huge fan of tahini. The photo looks scrumptious. Fab dish for this time of the year!

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    Reply Becca Rothwell July 21, 2010 at 8:36 pm

    That looks incredible! I’m obsessed with aubergines and courgettes at the moment and really want more recipes that require minimal effort in the heat. I honestly don’t know how you managed your impressive Big Lunch spread, I suspect you have secret time bending super powers. Definitely making this soon!

  • Avatar
    Reply KSalty July 22, 2010 at 11:20 am

    Beautiful – very Ottolenghi. Been umming and ahing over what sides to make for a bbq next week – this is going on the list.
    K x

  • Avatar
    Reply Anh July 22, 2010 at 1:10 pm

    I love this recipe!!! Will have to make it soon, like tomorrow!

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    Reply food pixels July 22, 2010 at 1:19 pm

    Hi Helen, this is the type of food I love, great! just discovered you and I’m really gonna dig this blog, you have accumulated an impressive body of work; Cheers

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