Grilled Eggplant with Yogurt: 5 Irresistible Ways to Savor

Grilled Eggplant with Yogurt is a delightful Mediterranean dish that brings together the rich flavors of smoky grilled eggplant and a creamy yogurt sauce. This recipe is perfect for gatherings and serves as a fantastic appetizer or side dish. The combination of charred eggplant rounds and tangy yogurt dressing not only satisfies your taste buds but also nourishes your body with healthy ingredients. With fresh herbs and a touch of spice, this dish is a celebration of flavor that everyone will love.

Why You’ll Love This Grilled Eggplant with Yogurt

There are countless reasons to adore this recipe. First, it’s incredibly easy to prepare, making it an excellent choice for busy weeknights or entertaining guests. Second, the smoky grilled flavor of the eggplant pairs beautifully with the rich yogurt sauce, creating a delightful culinary experience. This dish is also vegetarian, catering to those seeking plant-based meals. Additionally, the vibrant colors from the garnishes make it visually appealing, while the use of fresh herbs adds a burst of flavor. Moreover, it’s a healthy option, packed with nutrients, including fiber and protein. Lastly, it’s versatile; you can serve it as a dip, a side, or even as part of a larger Mediterranean feast. With these benefits, it’s no wonder why grilled aubergine with yogurt sauce is a favorite!

Ingredients for Grilled Eggplant with Yogurt

Gather these items:

• 3 large eggplants
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1 cup plain unsweetened yoghurt (Greek or natural)
• 1 garlic clove, minced
• 1 tsp cumin powder
• 1 to 2 tbsp fresh lemon juice
• 2 tbsp tahini (optional)
• 1/4 tsp salt
• Black pepper, to taste
• 1/2 pomegranate, seeds only
• 2 tbsp mint leaves, finely sliced
• 2 tbsp coriander/cilantro leaves
• Red chilli, finely sliced
• Wedges or cheeks of lemon (optional)

How to Make Grilled Eggplant with Yogurt Step-by-Step

1. Step 1: In a bowl, combine the yoghurt, minced garlic, cumin powder, lemon juice, tahini, salt, and black pepper. Mix thoroughly and set aside.
2. Step 2: Using a potato peeler, peel vertical strips off the eggplants.
3. Step 3: Cut the eggplants into rounds approximately 1.5 cm thick.
4. Step 4: Brush one side of each eggplant round with olive oil and season with salt and pepper.
5. Step 5: Preheat a griddle pan or BBQ over medium-high heat.
6. Step 6: Place the oiled side of the eggplant on the hot pan and grill for 2 to 3 minutes until deep char lines develop.
7. Step 7: While grilling, brush the other side with olive oil and season.
8. Step 8: Flip the eggplants and grill until cooked through.
9. Step 9: Transfer to a serving plate, let cool, and spoon yoghurt sauce onto each round. Garnish with coriander, mint leaves, pomegranate seeds, and sliced red chili. Drizzle with olive oil and serve with lemon.

Pro Tips for the Perfect Grilled Eggplant with Yogurt

Keep these in mind:

• Allow the yoghurt sauce to meld for at least 10-15 minutes for best flavor.
• Adjust lemon juice to taste, depending on your preference for acidity.
• For an extra kick, add a pinch of cayenne pepper to the yogurt sauce.

Best Ways to Serve Grilled Eggplant with Yogurt

This delicious dish can be served in various ways. Consider it as a dip for fresh pita bread or vegetable sticks, or enjoy it as a side alongside grilled meats or fish. It also makes for a stunning addition to a Mediterranean platter, where it can shine among other appetizers. Pair it with a refreshing salad or roasted vegetables for a complete meal. The grilled eggplant yogurt appetizer is sure to impress your guests!

How to Store and Reheat Grilled Eggplant with Yogurt

To store leftovers, place the grilled eggplant and yogurt sauce in an airtight container. It can be kept refrigerated for up to 3 days. When reheating, do so gently in the microwave or on a skillet over low heat to preserve the flavors. This dish is also perfect for meal prep, allowing you to enjoy a healthy Mediterranean meal throughout the week.

Frequently Asked Questions About Grilled Eggplant with Yogurt

What’s the secret to perfect Grilled Eggplant with Yogurt?

The secret lies in proper grilling technique. Ensure your grill is adequately heated before placing the eggplant to achieve those beautiful char marks and smoky flavor. Always brush the eggplant with olive oil and season well for the best taste.

Can I make Grilled Eggplant with Yogurt ahead of time?

Yes! You can prepare the grilled eggplant and yogurt sauce in advance. Just store them separately and combine them right before serving to maintain freshness.

How do I avoid common mistakes with Grilled Eggplant with Yogurt?

To avoid common mistakes, ensure that the eggplant slices are of even thickness for uniform cooking. Avoid overcooking, as this can lead to mushy eggplant. Lastly, allow the yogurt sauce to sit for a while to let the flavors meld.

Variations of Grilled Eggplant with Yogurt You Can Try

Feel free to experiment with variations! You can make a spicy grilled eggplant with yogurt by adding chili flakes to the yogurt sauce. For a healthier option, try a healthy grilled eggplant yogurt recipe by using low-fat yogurt. If you want to switch up the flavors, consider adding roasted garlic or herbs like dill and parsley for a different twist. Enjoy the versatility of this Mediterranean-inspired dish!

For more information about Mediterranean cuisine, check out our about page. If you have any questions, feel free to contact us. We also have a privacy policy that you can review.

For additional insights on the health benefits of eggplant, you can visit Healthline.

Lastly, if you’re interested in learning more about the nutritional aspects of yogurt, check out this study.

Grilled Eggplant with Yogurt: 5 Irresistible Ways to Savor

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Deliciously smoky and tender grilled eggplant served with a creamy, tangy yoghurt sauce infused with garlic, cumin, tahini, and fresh herbs.

• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Serves 4
• Category: Appetizer
• Method: Grilling
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3 large eggplants
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1 cup plain unsweetened yoghurt (Greek or natural)
• 1 garlic clove, minced
• 1 tsp cumin powder
• 1 to 2 tbsp fresh lemon juice
• 2 tbsp tahini (optional)
• 1/4 tsp salt
• Black pepper, to taste
• 1/2 pomegranate, seeds only
• 2 tbsp mint leaves, finely sliced
• 2 tbsp coriander/cilantro leaves
• Red chilli, finely sliced
• Wedges or cheeks of lemon (optional)

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Instructions

1. In a bowl, combine the yoghurt, minced garlic, cumin powder, lemon juice, tahini, salt, and black pepper. Mix thoroughly and set aside.
2. Using a potato peeler, peel vertical strips off the eggplants.
3. Cut the eggplants into rounds approximately 1.5 cm thick.
4. Brush one side of each eggplant round with olive oil and season with salt and pepper.
5. Preheat a griddle pan or BBQ over medium-high heat.
6. Place the oiled side of the eggplant on the hot pan and grill for 2 to 3 minutes.
7. While grilling, brush the other side with olive oil and season.
8. Flip the eggplants and grill until cooked through.
9. Transfer to a serving plate, let cool, and spoon yoghurt sauce onto each round. Garnish with coriander, mint, pomegranate seeds, and red chili. Drizzle with olive oil and serve with lemon.

Notes

• Allow the yoghurt sauce to meld for at least 10-15 minutes for best flavor.
• Adjust lemon juice to taste.

Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 3g
• Sodium: 250mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 5mg