*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
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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.
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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.
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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.
Nutritional Information
- Kcals 240
- Fat 13.5g
- Saturates 3.8g
- Carbs 14.9g
- Sugars 13g
- Fibre 11.2g
- Protein 9.1g
- Salt 0.7g
