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