Griddled aubergines with sesame dressing

Begin by slicing the aubergines into uniform rounds, roughly 1cm thick, to ensure even cooking. Using a pastry brush, generously coat each aubergine slice with olive oil, then sprinkle with salt and freshly ground black pepper for seasoning. This helps to enhance their natural flavor and prevents them from sticking to the griddle. Preheat your griddle pan or barbecue until it's piping hot, which will give the aubergines those signature charred grill marks and a delicious smoky aroma. Place the aubergine slices carefully onto the hot surface and griddle for 2 to 3 minutes per side. You’re aiming for a golden brown color and a tender texture—soft enough to pierce with a fork but still holding their shape. While the aubergines cook, prepare the dressing. In a mixing bowl, combine the Greek yogurt with the creamy tahini paste. Add the peeled and crushed garlic clove and freshly squeezed lemon juice, which adds brightness and balances the richness. Finely chop a handful each of coriander, parsley, and mint, then stir them into the sauce. Season with salt and pepper to taste, adjusting the lemon or garlic to your preference. Once the aubergines are cooked, arrange them on a serving platter and generously spoon over the herb-infused sesame dressing. Scatter a few extra herb leaves on top to add a fresh, vibrant touch. For best results, serve immediately to enjoy the warm, smoky aubergines contrasted with the cool, creamy dressing. Tip: To prevent the aubergines from absorbing too much oil, salt the slices and let them sit for 15 minutes before brushing with oil, then pat dry. Also, for an extra smoky flavor, use a charcoal barbecue if available.