Description
This Grilled Eggplant with Yoghurt Sauce recipe features tender, charred eggplant rounds brushed with olive oil and seasoned with salt and pepper, grilled to perfection on a griddle pan. Served with a tangy and creamy yoghurt sauce infused with garlic, cumin, tahini, and fresh lemon juice, topped with refreshing herbs, pomegranate seeds, and chili, this dish offers a flavorful and healthy Mediterranean-inspired vegetarian option.
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 (use amount 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)
- Wedges or cheeks of lemon (optional)
Instructions
- Make the Yoghurt Sauce: Combine the yoghurt, minced garlic, cumin powder, fresh lemon juice, tahini, salt, and black pepper in a bowl. Mix well and set aside to allow the flavors to develop and meld. The longer it rests, the deeper the flavor.
- Peel the Eggplants: Using a sharp potato peeler or a small sharp knife, peel vertical strips off the eggplants to create alternating peeled and unpeeled stripes. This adds texture and helps the eggplant cook evenly.
- Slice the Eggplants: Cut each eggplant into approximately 1.5 cm (2/3 inch) thick rounds for grilling.
- Oil the Eggplants: Brush one side of each eggplant round generously with olive oil for maximum flavor and moisture.
- Season: Sprinkle salt and pepper on the oiled side of each eggplant slice to enhance taste.
- Preheat the Grill: Heat a griddle pan (or BBQ grill) over medium-high heat to ensure hot, even cooking and good char marks.
- Grill the First Side: Place the oiled side of the eggplant slices onto the hot pan. Grill for 2 to 3 minutes until deep char lines develop. While grilling, brush the uncooked side with remaining olive oil and season with salt and pepper.
- Grill the Second Side: Flip the eggplant rounds and cook until tender but still holding their shape. Check doneness by gently pressing the center; if it resists, cook a bit longer until soft.
- Serve: Transfer the grilled eggplant to a serving plate and let them cool for a few minutes. Spoon a dollop of the yoghurt sauce over each slice. Sprinkle with chopped coriander, mint, pomegranate seeds, and sliced chili. Optionally, drizzle additional olive oil and serve with lemon wedges for an extra burst of citrus flavor.
Notes
- Use a medium-sized garlic clove to avoid overpowering the yoghurt sauce with raw garlic flavor.
- The amount of fresh lemon juice in the yoghurt sauce can be adjusted to suit your preferred level of tanginess.
- Pomegranate seeds add a juicy, sweet crunch and vibrant color to the dish.
- Adjust chili amount according to your spice tolerance.
- A griddle pan or BBQ grill is best for achieving char lines and smoky flavor on the eggplants.
