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Grilled Eggplant with Yogurt: 5 Irresistible Ways to Savor

Grilled Eggplant with Yogurt
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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.

Ingredients

Scale
  • 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)

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

Find it online: https://keepityummy.com/grilled-eggplant-with-yogurt/

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