step 1 Brush each aubergine slice with some oil, then season. Heat a griddle pan or barbecue. When hot, griddle the aubergine slices for 2-3 mins on each side until golden brown and tender. step 2 Mix the yogurt with the tahini, garlic, lemon juice and herbs, then season. Top the aubergines with the dressing and scatter over extra herb leaves.

Ingredients	Measure
Aubergine	2 large
Olive Oil	2 tablespoons
Greek Yogurt	250g
Tahini Paste	3 tablespoons
Garlic	1 clove peeled crushed
Lemon	Juice of 1
Coriander	Handful
Parsley	Handful
Mint	Handful