Grilled eggplant and beans with tahini yoghurt
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Time to make:
$3.75 per serve
(at time of publication)
Full ingredients list:
200g reduced-fat natural yoghurt
1 garlic clove, crushed
2 tablespoons hulled tahini
4 small eggplants (about 300g each), halved lengthways
400g can borlotti beans, rinsed, drained
2 teaspoons toasted sesame seeds
2 cups baby rocket
1/2 cup fresh mint leaves
400g steamed new potatoes, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Make tahini yoghurt: Combine the yoghurt, garlic and tahini in a small bowl and set aside.
Step 2Heat a barbecue hotplate or grill pan over high heat. Lightly spray eggplant with olive oil. Cook eggplant halves skin-side down for 6 minutes. Turn and cook for another 4–5 minutes, or until tender golden.
Step 3Transfer eggplant to serving plates and, with a knife, slash the flesh of the eggplant lengthways. Top with borlotti beans. Dollop with tahini yoghurt and sprinkle with sesame seeds, rocket and mint leaves. Serve with smashed steamed new potatoes.
Tahini is a sesame seed paste available in the health food section of your supermarket.
About this recipe
First published: April 2016