• Mike van de Elzen: Smokey marinated eggplant with yoghurt and tahini dressing

  • Feb 1 2025
  • Length: 5 mins
  • Podcast

Mike van de Elzen: Smokey marinated eggplant with yoghurt and tahini dressing

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  • Summary

  • Smokey marinated eggplant with yoghurt and tahini dressing

    Cook time: 20 minutes

    Prep time: 20 minutes

    Serves: 4-6

    2 eggplants, sliced length ways into 1cm thick slices

    1 cup oregano leaves

    2 cups coriander leaves

    1/2 tsp smoked paprika

    3 cloves garlic, peeled

    Juice of one lemon

    Flaky salt

    1 fresh chilli de-seeded

    3 tbsp olive oil

    Garlic yoghurt dressing

    150gm plain yoghurt

    2 tsp tahini paste

    2 cloves garlic, crushed

    2 tbsp olive oil

    Sea salt

    Brush the sliced eggplant with a little bit of oil before grilling over a hot BBQ or Engel fire until well coloured and tender.

    Place the rest of the ingredients into a blender and blitz until smooth.

    Spoon the marinade over the top of the eggplant and mix through until all the eggplant slices are covered. Set aside and allow to marinate for at least 30 minutes before serving.

    To make up the dressing simply, combine the yoghurt, tahini and garlic in a bowl, slowly whisk in the olive oil and season with a pinch of salt.

    Plate your eggplants and spoon over the yoghurt dressing.

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