Grilled Eggplant with Yoghurt Sauce and Fresh Herbs Recipe
A flavorful and healthy grilled eggplant recipe served with a creamy yoghurt sauce enhanced with cumin, tahini, lemon juice, and fresh herbs, garnished with pomegranate seeds and red chili for a refreshing Middle Eastern-inspired dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Grilling
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Eggplant
- 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
Garnish
- 1/2 pomegranate, seeds only
- 2 tbsp mint leaves, finely sliced
- 2 tbsp coriander/cilantro leaves
- Red chilli, finely sliced (to taste)
- Lemon wedges or cheeks (optional)
Instructions
- Prepare the yoghurt sauce: Combine yoghurt, minced garlic, cumin powder, lemon juice, tahini, salt, and black pepper in a bowl. Mix thoroughly and set aside to allow flavors to develop.
- Prepare the eggplants: Use a potato peeler to peel vertical strips off the eggplants. If necessary, use a sharp knife for softer eggplants.
- Slice eggplants: Cut each eggplant into 1.5 cm (2/3 inch) thick rounds.
- Oil and season: Brush one side of each eggplant round with olive oil generously, 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 of the eggplant on the hot pan. Grill for 2 to 3 minutes until deep char lines form. Meanwhile, brush the other side of the eggplants with olive oil and season with salt and pepper.
- Grill second side: Turn the eggplants and cook until fully cooked but still firm. Test doneness by gently prodding the center.
- Assemble and serve: Transfer grilled eggplant to a serving plate and allow to cool slightly. Spoon a dollop of the yoghurt sauce on each slice, scatter with coriander, mint, pomegranate seeds, and red chili. Optionally, drizzle with extra olive oil and serve with lemon wedges.
Notes
- Note 1: Use medium garlic clove to avoid overpowering garlic flavor.
- Note 2: Adjust lemon juice according to taste preference.
- Note 3: Pomegranate seeds add a burst of sweetness and color.
- Note 4: Adjust red chili quantity depending on heat tolerance.
- Note 5: A griddle pan or BBQ works best to get char marks and smoky flavor.
Keywords: grilled eggplant, yoghurt sauce, Middle Eastern, vegetarian, healthy side dish, pomegranate seeds, tahini sauce
