Grilled Eggplant with Tahini Yoghurt Dressing

Ingredients:

4 large eggplants

Salt flakes

Extra virgin olive oil

2 tsp cumin seeds

2 cloves garlic, grated

2 tbsp tahini

300g plain yogurt

Juice of 1 lemon

¼ bunch mint leaves, picked

1 green chili, sliced into rings

1 red chili, sliced into rings

1 fresh chili, sliced into rings (for extra spice, optional)

Method:

1. Preheat a grill pan or barbecue.
2. Slice the eggplants into 1½-2cm-thick slices lengthwise. Season with salt and brush lightly with olive oil. Grill for a few minutes on each side until tender and lightly charred. Lay flat to cool.
3. In a mortar and pestle, coarsely grind the cumin seeds. Add a pinch of salt and the grated garlic. Stir in the tahini, yogurt, and lemon juice until well combined.
4. Arrange the grilled eggplant slices on a serving dish. Spoon the tahini yogurt dressing over the eggplant.
5. Sprinkle over the picked mint leaves and arrange the sliced green and red chilies over the top for heat and colour.
6. Drizzle with extra virgin olive oil.

Serve immediately and enjoy!