Grilled eggplant with tahini & yoghurt dressing, pomegranate, chilli & mint
Whether blackening the skin for a smoky puree or getting some deep grill marks from a hot barbecue, eggplant loves a bit of char. It also loves the flavours of the Mediterranean and Middle East.
This quick dish accents the grilled eggplant with nutty tahini, mint, cumin, chilli and the sweet and sour crunch of pomegranate seeds. It’s great with barbecued meat or poultry and, not surprisingly, it marries well with marinades or dressings with Middle Eastern flavours.
serves 6-8 as a side
prep time 10mins (approx.)
total time 35mins (approx.)
4 large eggplants
extra virgin olive oil
2 teaspoons cumin seeds
2 cloves garlic
2 tablespoons tahini
250 grams plain yoghurt
1 lemon, juiced
¼ bunch mint, picked
1 green chilli, sliced into rings
half fresh pomegranate
Preheat a griddle pan or barbecue. Slice the eggplant into 1-1.5 cm thick slices lengthways, season and brush with oil. Grill for a few minutes on each side then lay flat to cool. The eggplant should be just cooked but still holding its shape.
In a mortar, grind the cumin seeds coarsely. Add two good pinches of salt and briefly grind together. Grate in the garlic on a Microplane, add the tahini, yoghurt and lemon juice and mix well.
Spread some of the dressing on your platter and lay your eggplant on top, spoon the remaining dressing over the eggplant and scatter over the mint, sliced chilli and pomegranate seeds. Drizzle with oil, and serve.
Find everything you need to re-create this dish at the following Queen Vic Market traders.