|At a glance|
|Preparation time||15 minutes|
|Cooking time||10 minutes|
1 cup Jalna Greek Yoghurt
1/2 cup tahini
2 tablespoon lemon juice
2 tablespoon olive oil
1 garlic clove, crushed (optional)
Salt & cracked black pepper
2 medium eggplant, thickly sliced
- Preheat chargrill to high.
- Combine yoghurt, tahini, lemon juice, oil, garlic, salt and pepper, stirring until well combined. Add water or more lemon juice if a thinner consistency is preferred.
- Brush eggplant slices with oil and chargrill until golden.
- Serve eggplant drizzled with tahini yoghurt sauce.
Tip: Sauce can be made 2 days ahead. Refrigerate in a covered container. Serve as a vegetarian option or an accompaniment.