Eggplant with Tahini Yoghurt Sauce
Eggplant with Tahini Yoghurt Sauce

At a glance
Preparation time 15 minutes
Cooking time 10 minutes
Serves 4

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
Olive oil

  • 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.

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