Grilled Aubergine and pomegranate salad with Tahini yoghurt dressing

aubergine and pomegranate salad


1-2 aubergines, sliced
Olive oil for brushing
Salt and pepper
Pomegranate rubies
Chopped mint
125ml Greek yoghurt
30ml tahini paste
5-10ml honey
15ml lemon juice
Salt to taste

Brush the aubergines with olive oil and cook on a griddle pan. Drain on paper towel. Arrange in a serving dish.. Season with salt and pepper . Sprinkle over the pomegranate rubies and mint and drizzle with the dressing
Dressing  C
ombine all the ingredients and mix well. Adjust the taste by adding more honey or lemon juice .

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