Grilled Aubergine Fatteh

Grilled aubergine topped with all sorts of heavenly bits and pieces, including fried pitta bites. This is a super easy side salad composed of griddled whole slices of aubergine, layered up an with a lighter version of the traditional sauce - don’t hold back on the garnish.

Serving Suggestion: homemade flatbread and maybe even some slow roasted lamb.

Difficulty Level: 2

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Ingredients:

Serves 4

• Vegetable oil, for deep-frying

• 50g flatbread, ripped into

• 2.5cm pieces

• 2 aubergines, sliced lengthways into 5mm slices

• 4 tbsp olive oil, plus extra for drizzling

• juice of 1 lemon

• 100g Greek yogurt

• 55g tahini

• 1 garlic clove, crushed sea salt

To garnish:

• 25g toasted pine nuts

• 50g pomegranate seeds

• a small handful of coriander leaves

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Method:

• Heat 7–10cm of oil in a saucepan over a medium heat and deep-fry the bread for about 1 minute until golden and crisp. Remove with a slotted spoon and drain on kitchen paper to remove the excess oil.

• Brush both sides of the aubergine slices with olive oil and season with salt. Griddle for 2–3 minutes on each side on the barbecue until charred and tender. I find one side always takes longer and one side cooks much quicker. Just keep an eye on them and if they’re cooking too quickly, reduce the heat a little. Place on a serving plate and squeeze over half the lemon juice.

• Meanwhile mix together the yogurt, tahini, 50ml of the water, garlic and the remaining lemon to a smooth dressing. Spoon over the aubergines. Garnish with the pine nuts, pomegranate seeds, fried bread and coriander. Drizzle over a little olive oil and serve immediately.

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