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
Scale
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.
