Heat the olive oil in a large griddle pan and fry the slices of aubergine and peppers on both sides till brown and tender. Season well with salt and pepper and put aside. Mix the yogurt with the tahini, garlic, lemon juice and herbs and season well. To serve, lay the grilled aubergine and peppers on 2 serving plates. Drizzle over half of the tahini dressing, then scatter over the rucola leaves and crumble over the feta. Drizzle over the remaining dressing and serve.
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