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Za’atar aubergine steaks with sesame dressing and pomegranate

Name: Za’atar aubergine steaks with sesame dressing and pomegranate
Total time: 30 min
Ingredients: olive oil 1 tbsp; za’atar 2 tsp; aubergine 1 large, cut into 4 thick slices lengthways; tahini 1 tsp; fat-free yogurt 2 tsp; lemon ½, juiced; toasted sesame seeds 1 tsp; coriander a bunch, leaves torn off; salad leaves a handful to serve; lighter feta 40g; pomegranate molasses 1 tbsp

30 minutes
serves 2
Easy

This recipe for za'atar aubergine steaks with sesame dressing and pomegranate makes for a quick, easy and delicious veggie dinner. Plus, it's under 300 calories and gluten free.

Published: June 13, 2016 at 9:06 am

Try these za’atar aubergine steaks, then check out more aubergine recipes such as our za’atar roasted aubergines.

*This recipe is gluten-free according to industry standards

Ingredients

olive oil 1 tbsp
za’atar 2 tsp
aubergine 1 large, cut into 4 thick slices lengthways
tahini 1 tsp
fat-free yogurt 2 tsp
lemon ½, juiced
toasted sesame seeds 1 tsp
coriander a bunch, leaves torn off
salad leaves a handful to serve
lighter feta 40g
pomegranate molasses 1 tbsp

Method

Step 1

Heat a griddle pan or BBQ to hot. Mix the olive oil, za’atar and some seasoning. Brush over the aubergine steaks on both sides. Char the aubergine slices for 6-8 minutes on each side until soft all the way through (they shouldn’t be spongy if you cut one with a knife). Keep the cooked aubergine covered with foil to steam and keep warm while you cook the remaining slices.
Step 2

Whisk the tahini, yogurt, lemon juice and half the seeds with a little water until you can drizzle it. Toss the coriander with the salad leaves.
Step 3

Lay the za’atar aubergine steaks onto plates, crumble over the feta, drizzle over the sesame dressing and pomegranate molasses, and scatter over the remaining sesame seeds. Serve with the coriander salad on the side.