Grilled aubergines and beans with tahini yogurt




Grilled aubergines and beans with tahini yogurt
                                          Grilled aubergines and beans with tahini yogurt


prep 15 min cook 15 min serves 4

vegetarian  gluten free


Cooking oil spray 4 small aubergines (200–250g each), halved lengthways or thickly sliced

400g can borlotti beans in water, drained

1tbsp avocado oil or extra-virgin olive oil Juice

½ lemon

2tsp toasted sesame seeds

½ x 25g bunch fresh mint leaves

70g baby rocket, to serve For the tahini yogurt

200g low-fat natural yogurt

1 garlic clove, crushed

2tbsp tahini


1 Combine all the ingredients for the tahini yogurt in a small bowl. Set aside.

2 Heat a non-stick griddle or frying pan over a medium-high heat. Lightly spray the aubergines with oil, then put them in the pan, skin-side down if halved, loosely cover with foil and cook for 8 min. Turn the aubergines, then cover again and cook for 5–6 min more until tender and golden. Transfer to a tray or platter and slash the flesh lengthways with a knife.

3 Mix the beans with the oil and lemon juice, then spoon over the aubergines. Add a few dollops of the tahini yogurt, then sprinkle with the sesame seeds, mint and a grind of black pepper. Serve with the rocket and the rest of the tahini yogurt on the side.




10.5g fibre

10.3g fat

11.2g protein

1.9g saturates

0.1g salt

15.8g carbs

213mg calcium

8.1g sugars

2.2mg iron



High Pratein

Low Cal

Low Sats

Low Fat

Low Sugars

Low Salt

High Fibre

2 S. a Day

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