Grilled Aubergine with Yogurt and Preserved Lemon Dressing

Merrilees Parker reveals a fabulous use for preserved lemon, a traditional North African condiment
By Merrilees Parker
Grilled Aubergine with Yogurt and Preserved Lemon Dressing
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes plus 30 mins standing time
  • Effort: easy


  • 2 aubergines
  • olive oil, for brushing
  • 1 tbsp finely snipped chives

For the dressing

  • 2 tbsp extra virgin olive oil
  • 5 tbsp thick Greek yogurt
  • 1 tbsp very finely chopped preserved lemons
  • 1 clove garlic, crushed
  • 2 tbsp chopped coriander
  • coarsesea salt and freshly ground black pepper


1. Cut the aubergines into 0.5cm slices lengthways and sprinkle with salt. Set aside in a single layer for at least 30 minutes to allow the bitter juices to be drawn out - this process also stops them absorbing too much oil.

2. Heat a griddle pan until smoking hot. Brush each slice of aubergine with olive oil and arrange on the griddle pan. Cook in batches for 2-3 minutes until tender and well marked on each side. Arrange on a serving platter and season with pepper.

3. To make the dressing, place the olive oil in a small bowl with the yogurt, preserved lemon, garlic and coriander. Season to taste and whisk until well combined.

4. Drizzle the dressing over the grilled aubergines and finish with a sprinkling of chives.

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