Slow Salad: Grilled eggplant and peppers with tahini yoghurt sauce

grill or bake some eggplant and red pepper - preferably in one piece, with some holes punched into the peel
chop into bite-size chunks once ready

dressing:
dissolve some tahini with boiling water.
add some lemon juice
salt
a bit of yoghurt
some sesame oil to taste, and even some seeds for crunch
pour over grilled veggies

top with chopped coriander leaves