Grilled Eggplant with Yoghurt Sauce
User Reviews
5
-
Prep Time
8 mins
-
Cook Time
7 mins
-
Total Time
15 mins
-
Servings
3 - 4
-
Calories
317 kcal
-
Course
Side Dish, Main Course
Grilled Eggplant with Yoghurt Sauce
Description
This Grilled Eggplant with Yoghurt Sauce features large eggplants peeled into vertical strips, sliced into rounds, brushed with olive oil, salted, and grilled to develop deep char lines while remaining tender inside. The yoghurt sauce combines creamy plain yoghurt with minced garlic, cumin powder, lemon juice to taste, tahini for richness, salt, and black pepper. The sauce is mixed and allowed to rest to enhance flavors before serving.
The garnishes add color and freshness with pomegranate seeds, finely sliced mint and coriander leaves, and sliced red chili for a bit of heat. The smoky, tender eggplant pairs well with the tangy, spiced yoghurt sauce, providing balance and contrast in flavor and texture. This preparation suits warm weather meals or as a light vegetarian side.
The recipe notes suggest adjusting lemon juice to personal preference to avoid sourness, and offer an efficient tip for removing pomegranate seeds by tapping them with a spoon. Caution with grilling heat helps prevent burning while cooking through the eggplant.
Ingredients
Grilled Eggplant
- 3 eggplant large
- 1/4 cup olive oil
- salt
- black pepper
Yoghurt Sauce
- 1 cup yogurt Greek or natural, plain unsweetened
- 1 garlic minced (Medium size. 1 large clove will make it too garlicky, clove
- 1 tsp cumin powder (Note 1)
- 1 to 2 tbsp lemon juice use amount to taste) (Note 2, fresh
- 2 tbsp tahini (sesame paste) (you can leave this out if you don't have it, it is still a tasty sauce)
- 1/4 tsp salt , slightly heaped (about 3/8 tsp)
- black pepper
Garnish
- 1/2 pomegranate , seeds only (Note 3)
- 2 tbsp mint finely sliced, leaves
- 2 tbsp Coriander aka cilantro leaves
- red chili pepper finely sliced (to taste) (Note 4
- lemon optional, wedges or cheeks
Instructions
- Combine the Yoghurt Sauce ingredients in a bowl and mix well. Set aside for the flavours to develop. The longer you leave it, the better it will taste.
- Use a potato peeler to peel "strips" off the eggplant vertically as per the photo below. If your potato peeler is not sharp enough or if the eggplant is on the soft side, you might need to do this with a small sharp knife.
- Cut the eggplant into 1.5cm / 2/3" thick rounds.
- Brush one side of each eggplant with olive oil. The more you use, the yummier it will be!
- Sprinkle the oiled side of the eggplant with salt and pepper.
- Heat a griddle pan (or BBQ) on medium high heat. (Note 5)
- Place the oiled side of each eggplant onto the pan and grill for 2 to 3 minutes until it gets deep char lines on it. While the first side is cooking, brush the other side of each eggplant with the remaining olive oil and sprinkle with salt and pepper.
- Turn the eggplant and cook the other side until the eggplant is cooked through but still holding it's shape. The easy way to tell is to prod the centre - if you feel resistance, it needs to cook more.
- Remove the eggplant onto a serving plate and let it cool for a few minutes. Then spoon a dollop of the yoghurt sauce on each, and scatter with coriander/cilantro, mint, pomegranate seeds and chili. Drizzle with extra olive oil and serve with cheeks or wedges of lemon, if desired.
Notes
- Adjust the amount of lemon juice in the yoghurt sauce to balance acidity to your taste.
- To easily remove pomegranate seeds, hold the fruit face down on your fingers and tap firmly with a wooden spoon to release the seeds.
- Use medium-sized garlic cloves to avoid overwhelming the sauce with garlic flavor.
- Grill eggplant over medium-high heat to avoid burning before it cooks through.
- If fresh long green or red chilies are unavailable, substitute smaller hot chilies like bird's eye as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3- 4
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 521g | |
| Calories | 317cal | 16% |
| Carbohydrates | 34.1g | 11% |
| Protein | 9.2g | 18% |
| Fat | 18.3g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 4mg | 1% |
| Sodium | 210mg | 9% |
| Potassium | 1196mg | 25% |
| Fiber | 15.6g | 62% |
| Sugar | 19.4g | 39% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 18.2mg | 20% |
| Calcium | 190mg | 19% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
