eggplant, tahini & mint salad

serves 4

tahini dressing

65 g (2¼ oz/¼ cup) tahini

2 teaspoons olive oil

1 garlic clove, crushed

2 tablespoons lemon juice

1 large eggplant (aubergine), thinly sliced

2 tablespoons olive oil

1 garlic clove, crushed

1 large handful mint, roughly chopped

2 handfuls flat-leaf (Italian) parsley, chopped

2 tablespoons thick, creamy, plain yoghurt

¼ teaspoon mild smoked Spanish paprika

Put all the tahini dressing ingredients in a food processor with 125 ml (4 fl oz/½ cup) warm water. Blend until well combined and set aside until needed.

Preheat a barbecue grill plate, hotplate or chargrill pan to medium. Put the eggplant slices in a large bowl, add the oil and garlic, then toss well to coat. Cook the eggplant on one side for about 1½ minutes, or until grill marks appear, turn over and cook for a further 1½ minutes. Put in a large bowl and allow to cool.

Toss the mint, parsley and tahini dressing through the eggplant slices, mixing well. Serve at room temperature, dolloped with yoghurt and sprinkled with the paprika.