1-2 aubergines, cut lengthwise 1 cm
100 ml Greek yoghurt or sheep/goat yoghurt
1 tbsp tahini
Juice from 1/2 lemon
Salt and pepper
1 deseeded pomegranate
1/2 bundle fresh mint finely shopped
Cut the aubergine lengthwise in 1 cm wide, brush each side of the aubergine slices before placing on the barbecue, grill on both sides.
Mix the yoghurt with the tahini, lemon juice, salt and pepper.
Place the aubergines on a plate and drizzle with the yoghurt tahini mixture, garnish with freshly chopped mint and Pomegranate seeds.