Grilled eggplant and beans with tahini yoghurt

Author: Sally Parker - Food Stylist, Recipe Writer

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Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

Tahini yoghurt
200g low-fat plain yoghurt
1 clove garlic, crushed
2 tablespoons hulled tahini (see tip)

4 small (about 300g each) eggplantaubergineXs, halved lengthways
olive spray oil
400g can borlotti beans, rinsed, drained
2 teaspoons toasted sesame seeds
2 cups baby rocketarugulaX
½ cup fresh mint leaves
400g new potatoes, steamed mashed

Instructions

1 In a small bowl, combine all tahiini yoghurt ingredients and set aside.

2 Heat a barbecue hotplate or grill pan over high heat. Lightly spray eggplant with oil. Cook eggplant halves skin-side down for 6 minutes. Turn and cook for another 4–5 minutes, or until tender and golden.

3 Transfer eggplant to serving plates. Halve lengthwise then top with borlotti beans. Dollop with tahini yoghurt and sprinkle with sesame seeds, rocket and mint. Serve with smashed potatoes.

Variations

Make it vegan: Use soy yoghurt instead.
Make it gluten free: Check tahini is gluten free.

HFG tip

Tahini is a sesame seed paste available in the health food section of your supermarket.

Nutrition Info (per serve)

Calories 311cal

Kilojoules 1300kJ

Protein 15g

Total fat 9g

–Saturated fat 2g

Carbohydrates 35g

–Sugars 12g

Dietary fibre 13g

Sodium 140mg

Calcium 240mg

Iron 2.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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