2 large eggplant, cut into 2cm slices

2 tbsp olive oil

250g full-fat lactose free Greek yogurt or lactose free cream

3 tbsp tahini paste

juice 1 lemon

handful chopped cilantro, parsley and mint, plus extra leaves to serve


Brush each eggplant slice with some oil, then season. Heat a griddle pan or barbecue.

When hot, griddle the eggplant slices for 2-3 mins on each side until golden brown and tender.

Mix the lactose free yogurt with the tahini, lemon juice and herbs, then season.

Top the eggplant with the dressing and scatter over extra herb leaves.

Recipe adapted from: Good Food

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