Aubergine-feta-tahini-web

Grilled aubergine steaks with tahini and feta

Earthy spices, sweet pomegranate and tangy feta make these ‘steaks’ a real veggie delight

By , 28 May 2019

(1 vote)

Grilled aubergine steaks with tahini and feta

  • Prep: 8 Mins
    Cook: 12 Mins
    plus marinating time

  • Serves: 4

Nutritional Info
Each 146g serving contains

  • Energy

    702KJ

    168KCAL

    8%

  • Fat

    13.0g

    med

    19%

  • Saturates

    2.6g

    med

    13%

  • Sugars

    4.8g

    low

    5%

  • Salt

    0.37g

    low

    6%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 481kJ/115kcal.
Ingredients
  • 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
Method

  • 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.