Grilled aubergine steaks with tahini and feta
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- Juice and zest 1 lemon
- 1tbsp rapeseed oil
- 1tbsp Italian-style seasoning
- 1 clove garlic, crushed
- 1 aubergine
- 2tbsp pine nuts
- 1tbsp tahini
- 100g fat-free natural yogurt
- 50g Asda Greek Feta
- 2tbsp pomegranate seeds
- 10g dill
Preheat the grill on a high setting.
For the marinade, mix the lemon juice, rapeseed oil, Italian-style seasoning and garlic. Season with black pepper.
Cut the aubergine into 4 thick slices lengthways. Toss in the marinade, then set aside for 10 mins.
Meanwhile, dry-fry the pine nuts over a medium heat for 2-3 mins until they turn light golden. Set aside.
Put the aubergine slices on a baking tray then grill for 5 mins on each side until softened and nicely charred.
Stir together the tahini and yogurt and drizzle over the aubergine steaks. Crumble over the feta and sprinkle on the pomegranate seeds, lemon zest, dill and pine nuts, to serve.