2–3 medium aubergines
3 tbsp olive oil
2 cloves garlic, peeled and bashed
2 small Cos or Little Gem lettuces
Small handful mint leaves, chopped
For the dressing:
2 tbsp tahini
1/2 clove garlic, crushed or grated
Juice and zest of 1 lemon
2 tbsp natural yoghurt
2 tsp runny honey
3 tbsp olive oil
For the toasted seeds:
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
2 tsp cumin seeds
1/2 tbsp olive oil
1/2 tsp sugar
Good pinch of salt
Pre-heat the oven to 180C/Fan 160C/350F. Slice the aubergines into rounds about 1cm thick. Place in a bowl and trickle over the olive oil. Season well and add the bashed garlic. Toss the whole lot together, then lay the aubergine out on a baking tray in a single layer.
Cook for 30–35 mins, turning the slices once, halfway through. Meanwhile, place a small frying pan over a medium heat. Add the seeds, oil, sugar and salt and toss together as they toast. Cook for 2–3 mins until fragrant and beginning to pop a little. Set aside to cool. Put the tahini in a small bowl with the garlic, lemon juice and zest, yoghurt, honey and oil. Whisk with a fork until thick and creamy. If too thick, add water.
Cut the base from each lettuce and discard any damaged outer leaves. Separate the lettuce leaves, wash and spin dry. Arrange leaves over a large platter; top with aubergine slices, then spoon over the dressing.
Finish with a scattering of toasted seeds and some chopped mint. »