If you are looking for a vibrant and flavorful way to enjoy eggplants, this Grilled Eggplant with Yoghurt Sauce and Fresh Herbs Recipe is a true winner. It brings a smoky charred texture to the tender eggplant slices, perfectly balanced by the creamy, tangy yoghurt sauce enriched with garlic, cumin, and tahini. Fresh herbs and the burst of pomegranate seeds add a refreshing and colorful finish that will brighten any meal. This recipe is straightforward yet impressive, perfect for casual weeknight dinners or stylish entertaining alike.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, combining simple pantry staples to create layers of flavor and contrast. From the luscious olive oil that enhances the eggplant’s velvety texture to the fresh herbs that inject brightness, these components work beautifully to make this dish sing.
- 3 large eggplants: The star ingredient, offering a meaty texture that grills beautifully.
- 1/4 cup olive oil: Adds richness and helps achieve that perfect char on the eggplant.
- Salt and pepper: Basic seasoning that brings out the natural flavors of the vegetables.
- 1 cup plain unsweetened yoghurt: Provides the creamy, tangy base for the sauce; Greek or natural yoghurt works well.
- 1 garlic clove, minced: Adds a mild punch—too much can overpower, so stick to one medium clove.
- 1 tsp cumin powder: Brings warmth and subtle earthiness to the yoghurt sauce.
- 1 to 2 tbsp fresh lemon juice: Brightens the sauce with citrusy freshness; adjust to your taste.
- 2 tbsp tahini: Adds a nutty depth; optional but highly recommended if you have it on hand.
- 1/4 tsp slightly heaped salt: Essential for seasoning the yoghurt sauce perfectly.
- Black pepper: For gentle heat and depth.
- 1/2 pomegranate, seeds only: Offers a jewel-like burst of sweetness and color.
- 2 tbsp mint leaves, finely sliced: Delivers a cooling herbal note.
- 2 tbsp coriander/cilantro leaves: Adds fresh, vibrant flavor to balance the richness.
- Red chilli, finely sliced: For those who love a kick of heat—adjust according to your preference.
- Lemon wedges or cheeks (optional): To squeeze over just before serving for an extra zing.
How to Make Grilled Eggplant with Yoghurt Sauce and Fresh Herbs Recipe
Step 1: Prepare the Yoghurt Sauce
Begin by mixing the plain yoghurt with minced garlic, cumin powder, lemon juice, tahini, salt, and pepper in a bowl. Stir everything together well and let it rest. The longer it sits, the more harmonious the flavors become, allowing the garlic and spices to infuse the yoghurt perfectly.
Step 2: Peel and Slice the Eggplants
Using a sharp potato peeler, remove strips of skin lengthwise from each eggplant to create a beautiful striped effect that also helps with grilling. If the peeler isn’t sharp enough or the eggplant is very soft, a small, sharp knife will do the trick. Then slice the eggplant into rounds about 1.5 cm thick, making sure they are uniform to cook evenly.
Step 3: Oil and Season the Eggplant
Brush one side of each eggplant slice generously with olive oil. Don’t skimp here—more oil means richer flavor and a better char. Sprinkle with salt and black pepper to season this side before grilling.
Step 4: Heat the Grill and Cook the Eggplant
Warm a griddle pan or BBQ to medium-high heat until it’s hot and ready. Place the oiled side of the eggplant on the grill and cook for 2 to 3 minutes, watching closely for nice deep char lines. While this side cooks, brush the other side of each slice with olive oil and season with salt and pepper as well. Flip each slice and continue to grill until tender but still firm enough to hold their shape.
Step 5: Assemble the Dish
Take the cooked eggplant slices off the grill and let them rest for a few minutes. Then spoon a generous dollop of the yoghurt sauce on top of each slice. Sprinkle with fresh coriander, mint, pomegranate seeds, and thin slices of red chilli. A drizzle of extra virgin olive oil and a squeeze of lemon make the final touches that elevate this dish to something truly special.
How to Serve Grilled Eggplant with Yoghurt Sauce and Fresh Herbs Recipe
Garnishes
Fresh herbs and pomegranate seeds are not only colorful—they provide texture contrast and bursts of freshness that bring balance to the smoky eggplant and creamy sauce. Chilli adds just enough heat to keep things exciting without overwhelming the palate.
Side Dishes
This dish pairs beautifully with warm flatbreads for scooping, fluffy couscous, or crispy roasted potatoes. A simple green salad with lemon vinaigrette can also enhance the freshness of the meal and keep it light and balanced.
Creative Ways to Present
Arrange the eggplant slices on a large platter in an overlapping fan shape to show off the grill marks and colorful toppings. For a dinner party, serve this alongside grilled meats or as part of a mezze spread for sharing—it’s versatile and sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover grilled eggplant slices and yoghurt sauce can be stored separately in airtight containers in the refrigerator for up to 3 days. Keeping them separate preserves the texture of the eggplant and the freshness of the sauce.
Freezing
Freezing is not ideal for this recipe because the yoghurt sauce may separate, and the eggplant texture can become soggy. It’s best enjoyed fresh or within a few days refrigerated.
Reheating
Reheat eggplant slices gently in a warm oven or on a stovetop griddle until warmed through. Add the yoghurt sauce and fresh herbs only after reheating to maintain their freshness and creaminess.
FAQs
Can I use other types of yoghurt for the sauce?
Yes, you can use natural or Greek yoghurt. Greek yoghurt is thicker and creamier, which works beautifully, but natural yoghurt is fine too as long as it’s plain and unsweetened.
Is it necessary to peel the eggplant?
Peeling the eggplant in strips helps it cook evenly and creates an attractive look, but it’s not essential. You can grill the eggplant whole slices with skin on if you prefer.
Can this recipe be made without tahini?
Absolutely. The tahini adds a lovely nutty depth to the yoghurt sauce, but if you don’t have it, just omit it. The sauce will still be delicious and tangy.
What can I substitute for pomegranate seeds?
If pomegranate seeds are not available, you might use finely chopped fresh red grapes or a handful of dried cranberries for a touch of sweetness and color.
How spicy is this dish? Can it be adjusted?
The level of chilli is totally up to you. Start with a small amount of finely sliced red chilli and increase according to your taste for mild to moderate heat.
Final Thoughts
This Grilled Eggplant with Yoghurt Sauce and Fresh Herbs Recipe is a wonderful way to transform everyday ingredients into something vibrant and delicious. With its smoky-sweet balance and fresh herbal zing, it’s destined to become one of your go-to dishes for warm weather cooking or anytime you crave a satisfying vegetarian meal. Give it a try and watch it become a favorite in your kitchen!
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Grilled Eggplant with Yoghurt Sauce and Fresh Herbs Recipe
- Prep Time: 8 minutes
- Cook Time: 7 minutes
- Total Time: 15 minutes
- Yield: 3 to 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Grilled Eggplant with Yoghurt Sauce is a flavorful and healthy vegetarian dish featuring tender, charred eggplant rounds paired with a creamy, tangy yoghurt sauce infused with garlic, cumin, and tahini. Garnished with fresh herbs, pomegranate seeds, and a touch of chili, it makes a vibrant appetizer or side perfect for gatherings or a light meal.
Ingredients
Eggplant and Seasoning
- 3 large eggplants
- 1/4 cup olive oil
- Salt and pepper to taste
Yoghurt Sauce
- 1 cup plain unsweetened yoghurt (Greek or natural)
- 1 garlic clove, minced (medium size)
- 1 tsp cumin powder
- 1 to 2 tbsp fresh lemon juice (to taste)
- 2 tbsp tahini (sesame paste; optional)
- 1/4 tsp salt (slightly heaped, about 3/8 tsp)
- Black pepper to taste
Garnishes
- 1/2 pomegranate, seeds only
- 2 tbsp mint leaves, finely sliced
- 2 tbsp coriander/cilantro leaves
- Red chilli, finely sliced (to taste)
- Wedges or cheeks of lemon (optional)
Instructions
- Prepare the Yoghurt Sauce: In a bowl, combine the yoghurt, minced garlic, cumin powder, lemon juice, tahini, salt, and black pepper. Mix well and set aside to let the flavors meld for best taste.
- Peel Eggplants: Using a potato peeler, peel vertical strips off the eggplants. If the peeler isn’t sharp or the eggplants are soft, use a small sharp knife carefully.
- Slice Eggplants: Cut the peeled eggplants into rounds about 1.5 cm (2/3 inch) thick.
- Oil and Season: Brush one side of each eggplant round generously with olive oil, then sprinkle with salt and pepper.
- Heat Griddle: Preheat a griddle pan or BBQ to medium-high heat.
- Grill First Side: Place the oiled side down on the hot griddle and grill for 2 to 3 minutes until deep char lines form. While grilling, brush the other side of each round with olive oil and season with salt and pepper.
- Grill Second Side: Turn the eggplants and cook the other side until cooked through but still holding their shape. Check tenderness by gently prodding the center; if resistant, cook a bit longer.
- Serve: Transfer the grilled eggplants to a serving plate. Let cool for a few minutes. Spoon a dollop of yoghurt sauce on each, scatter with coriander, mint, pomegranate seeds, and chili. Drizzle with extra olive oil and serve with lemon wedges if desired.
Notes
- Use medium garlic clove to avoid overpowering garlic flavor.
- Adjust lemon juice in the sauce to taste for desired tanginess.
- Pomegranate seeds add a fresh crunch and sweet-tart note.
- Add red chili to suit your spice preference.
- A griddle pan or BBQ provides ideal char and smoky flavor for grilling.
