At this time of year we have more wonderful glossy aubergines than we know what to do with, and they keep on growing when the rest of the huerta looks fit for the compost heap. So when I saw this recipe I wanted to try it straight away. This is the first recipe we’ve tried by Gizzi Erskine, it was featured recently in The Sunday Times Magazine. I’ll watch out for more of her recipes now. Trust me, or trust Gizzi, it does sound a little odd but it tastes great! 
Serves 4 [but we ate the lot as a main meal]
3 aubergines, cut into wedges
100ml olive oil
150g Greek yogurt
50g tahini paste
1 tbsp lemon juice
1 clove garlic, grated
1-2 tsp sumac
50g pine nuts, toasted
Assorted fresh herbs [we used mint, parsley and basil]
1 tbsp of extra virgin olive oil
Season the aubergine with plenty of salt and pepper. Heat the olive oil in a large pan and fry the aubergine wedges over a medium to high heat until charred and their centres are softened. 
Drain the wedges on kitchen paper, transfer to serving platter. 
For the dressing. Mix together the yogurt, tahini, ½ tbsp of lemon juice, garlic, and season with salt and pepper. Drizzle on top of the aubergines while they are still warm. Sprinkle the sumac on top. 
For the salad. In a separate bowl, mix together the pine nuts, herbs, extra virgin olive oil, and the other ½ tbsp lemon juice. Place the salad on top of the aubergines, and serve immediately. 
5 to remember
directamente – straight away
recientemente – recently
una pasta de semillas de sésamo – tahini
una pasta – a paste
hecho a la brasa – charred
Notes on a Spanish Valley 
This looks divine.
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Tastes as good as it looks! SD
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i am allergic to it 😦
gets all itchy
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I have never heard of an allergy to aubergines, oh how you are missing out! SD
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I think that sounds quite good. I’ve got a marinated aubergine recipe that I should remember to post up. Right now, we’re still eating courgette salad that I wrote about recently. I do love vegetable salads.
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Yes, especially marinated with loads of herbs. SD
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Just so happens I have an eggplant sitting in the fridge and I’ve been wondering what to do with it. Today I will try your recipe. Thanks, Sandra.
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We just picked another bagful of aubergines from the rather messy huerta, so we are eating this again for lunch today 🙂 SD
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Lovely – Aubergine – up there with the best; spinach, broad bean, mushroom, garlic…
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I totally agree! SD
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