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Barbecued Aubergines with Tsatziki
Barbecued Aubergines with Tsatziki is a modern British recipe for a classic vegetarian barbecue dish of barbecued aubergine slices served with a Greek-inspired sauce of cucumber and herbs in a yoghurt base. The full recipe is presented here and I hope you enjoy this classic British version of: Barbecued Aubergines with Tsatziki.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesHerb RecipesVegetable RecipesMilk RecipesBritish Recipes
Classic British recipe for a vegetarian barbecue dish of barbecued aubergine slices served with a Greek-inspired sauce of cucumber and herbs in a yoghurt base.
Ingredients:
2 tbsp olive oil
2 aubergines (eggplants), thinly sliced lengthways
salt and freshly-ground black pepper, to taste
For the Tsatziki:
1/2 cucumber
200ml Greek-style yoghurt
4 spring onions, finely chopped
1 garlic clove, finely chopped
2 tbsp fresh mint, chopped
salt and freshly-ground black pepper, to taste
1 sprig of fresh mint, to garnish
Method:
Begin with the tsatziki. Finely chop the cucumber. Turn the yoghurt into a bowl and beat with a whisk until smooth. Stir in the cucumber along with the spring onions, garlic and mint. Season to taste with salt and black pepper then scrape into a serving bowl, cover with clingfilm (plastic wrap) and set aside to chill in the refrigerator as you prepare the aubergines.
Season the olive oil with salt and black pepper then use this mixture to brush both sides of the aubergine slices.
Place the aubergine slices on the grill of a barbecue set over hot coals and cook for about 5 minutes per side, brushing with more oil as you turn them.
When done, transfer the aubergine slices to a large serving plate. Serve immediately, accompanied by the tsatziki (this should be garnished with a sprig of mint).
