Ingredients

• 4 long thin small aubergines
• 1½ tsp minced garlic
• 1 red chilli, deseeded and chopped
• ½ tblsp coriander, freshly chopped
• grated rind and juice one lemon
• ¼ cup olive oil
• toasted sesame seeds for garnish

Creamy Tahini Dressing

• 2 tblsp Tahini paste
• ½ cup natural yoghurt
• 1-2 tblsp coriander, freshly chopped
• squeeze lemon juice

Method

1. Cut the aubergines in half lengthwise and score the cut side in a criss-cross pattern.
2. Mix the garlic, chilli, coriander, lemon rind and juice and olive oil together and brush on the cut surface of the aubergines.
3. Grill or barbecue until golden, turning once.
4. Serve hot with other grilled vegetables like peppers, drizzled with the Creamy Tahini Dressing and sprinkled with toasted sesame seeds.

Dressing

1. Place all ingredients in a lidded container and shake well to mix.