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
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
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.
2 S. a Day