From A change of appetite p. 106, Diana Henry
Serves 8 as a starter
FOR THE TARATOR
1 slice of coarse country bread
2 garlic cloves
100g walnuts, plus more to serve
100ml extra virgin olive oil, plus more to serve
juice of ½ lemon
salt and pepper
150g Greek yoghurt
2 tbsp chopped dill, plus more to serve
FOR THE GRIDDLED VEGETABLES
Tear the bread into pieces and put it into a food processor with the garlic and walnuts. Puree while adding the oil and lemon juice. Add the seasoning and the yoghurt with 50ml of water and puree again. Stir in the dill, taste and adjust the seasoning.
Trim each end from the courgettes and slice lengthwise about 3mm thick. Remove the stalks form the aubergines and cut them widthways into slices of the same thickness as the courgettes.
Brush all the sliced vegetables in both sides with olive oil.
Heat a griddle pan and cook the slices of courgettes on both sides until golden and quite soft. You will need to do this in batches. Do the same with the aubergines, making sure they get a good colour on each side, then reduce the heat until the slices are soft and cooked through. Season the vegetables as you cook them.
Put the vegetables on to a serving plate, drizzling with a little extra virgin olive oil. Spoon some of the tarator over (offer the rest in a bowl) and scatter with more walnuts and dill