Grilled Eggplant with Yoghurt Sauce Recipe

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There’s been waaaay an excessive amount of meat, cheese and carbs on this weblog currently. Time for some veggies! Right here’s a fast Grilled Eggplant dish for you that’s a bit totally different from the standard. quarter-hour, and it’s on the desk!

Grilled Eggplant discs topped with yoghurt sauce, pomegranate and coriander

Grilled Eggplant

Any regular one that felt the necessity for some veggies to stability out all of the carbs, cheese, meat and chocolate they consumed over the vacation interval would in all probability put up a contemporary, crispy, leafy salad. And speak about cleaning and New Yr’s resolutions to eat more healthy and reduce weight.

I actually want I had been that kind of particular person. If I had been to strive that, it simply wouldn’t be the actual me and issues would get actually quiet round right here fairly rapidly……

It takes quite a bit for me to get excited a couple of salad. Sorry, nevertheless it’s true. I’m simply being trustworthy.

So proper now, I don’t have any salad inspirations to share. Nonetheless, I received a Karen Martini cookbook for Christmas (legendary Australian chef!) and if there’s anybody who can get a Cheese Loving Carb Obsessed Carnivore enthusiastic about veggies, it’s her.

In terms of “meaty” veggies, eggplant is correct up there. I can eat an entire eggplant in a single sitting and I’ll savour each chew. So long as it’s cooked by means of correctly. Uncooked eggplant is very disagreeable. Like consuming a sponge (I think about. I haven’t truly ever bitten right into a sponge earlier than….).

Closeup of Grilled Eggplant with yoghurt sauce

“That is ridiculously easy to make and is a type of dishes that I would come with in my “Meat Free for Carnivores” cookbook that I dream of constructing sooner or later.”

Merely use a potato peeler to peel “strips” off the eggplant pores and skin (makes it simpler to eat plus it seems fairly), slice, chargrill then prime with a easy yoghurt sauce. Sprinkle with mint and/or coriander leaves. Use a wood spoon to spank a pomegranate to scatter over the ruby pink seeds (a lot enjoyable!). And in the event you like warmth, scatter over some chilli (contemporary or dried).

It is a very satisfying meat free meal. A promise from one carnivore to a different. 🙂

PS Pomegranates are most actually not a pantry staple in my family. They’re a little bit of a vacation deal with as a result of I feel they are a superb garnish that may make something look festive and provides a contact of contemporary sweetness. I occurred to have half leftover from Christmas. However it’s not a key part of this dish. Chopped up dried cranberries would work properly too, for color and a wee contact of sweetness.

PPS Actually, take a look at it…..how may you NOT wish to scoop up that eggplant with a large spoon and stuff the entire thing in your mouth? Oh – is that simply me who’s that classless?

Vegetarian Grill Out!

That is additionally an incredible dish to make as a part of a meat-free cookout. Right here’s are some concepts for issues I’d make:

  • Grilled Greens

  • Spinach and Feta Gozleme or Vegetarian Quesadillas to start out – nice for cooking on BBQ’s!

  • Lemon Potato Salad, Macaroni Salad or Coleslaw

  • Solar Dried Tomato Pasta Salad

  • No Yeast Gentle Flatbreads – strive stuffing them with grilled veggies!

And extra methods with eggplant

  • Greek Moussaka (Eggplant Beef Bake) – the Greek model of Italian lasagna, made with layers of eggplant as an alternative of pasta sheets. Epic!

  • Moroccan Baked Eggplant with Beef – smeared with spices, baked till comfortable and topped with Moroccan spiced beef

  • Grilled Miso Glazed Japanese Eggplant – caramelised with a Japanese miso glaze!

  • Center Japanese Roasted Eggplant with Couscous – slathered with Center Japanese worth rub and roasted till tender

  • Eggplant Parmigiana

  • Eggplant can also be generally utilized in Thai Purple and Inexperienced Curry

Closeup photo of Grilled Eggplant showing inside

Grilled Eggplant with Yoghurt Sauce Recipe

Grilled Eggplant with Yoghurt Sauce Recipe

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Serves: 3 Prep Time: Cooking Time:
Nutrition facts: 317 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 large eggplants
  • 1/4 cup olive oil
  • Salt and pepper
  • 1 cup plain unsweetened yoghurt (Greek or natural)
  • 1 garlic clove , minced (Medium size. 1 large clove will make it too garlicky)
  • 1 tsp cumin powder (Note 1)
  • 1 to 2 tbsp fresh lemon juice (use amount to taste) (Note 2)
  • 2 tbsp tahini (sesame paste) (you can leave this out if you don't have it, it is still a tasty sauce)
  • 1/4 tsp salt , slightly heaped (about 3/8 tsp)
  • Black pepper
  • 1/2 pomegranate , seeds only (Note 3)
  • 2 tbsp mint leaves , finely sliced
  • 2 tbsp coriander / cilantro leaves
  • Red chilli , finely sliced (to taste) (Note 4)
  • Wedges or cheeks of lemon (optional)

Instructions

  1. Combine the Yoghurt Sauce ingredients in a bowl and mix well. Set aside for the flavours to develop. The longer you leave it, the better it will taste.
  2. Use a potato peeler to peel "strips" off the eggplant vertically as per the photo below. If your potato peeler is not sharp enough or if the eggplant is on the soft side, you might need to do this with a small sharp knife.
  3. Cut the eggplant into 1.5cm / 2/3" thick rounds.
  4. Brush one side of each eggplant with olive oil. The more you use, the yummier it will be!
  5. Sprinkle the oiled side of the eggplant with salt and pepper.
  6. Heat a griddle pan (or BBQ) on medium high heat. (Note 5)
  7. Place the oiled side of each eggplant onto the pan and grill for 2 to 3 minutes until it gets deep char lines on it. While the first side is cooking, brush the other side of each eggplant with the remaining olive oil and sprinkle with salt and pepper.
  8. Turn the eggplant and cook the other side until the eggplant is cooked through but still holding it's shape. The easy way to tell is to prod the centre - if you feel resistance, it needs to cook more.
  9. Remove the eggplant onto a serving plate and let it cool for a few minutes. Then spoon a dollop of the yoghurt sauce on each, and scatter with coriander/cilantro, mint, pomegranate seeds and chili. Drizzle with extra olive oil and serve with cheeks or wedges of lemon, if desired.

Notes

1. The original recipe calls for 2 tsp of cumin seeds, toasted then ground. I took the easy way.
2. The original recipe called for the juice of 1 lemon. I found this far too sour (also, how much juice do you get out of 1 lemon??) so I reduced the quantity. You can adjust to your taste.
3. The easy way to remove the seeds from pomegranates is to hold it so the cut face is on your fingers, then "spank" the shell hard with a wooden spoon. The seeds will come popping out through your fingers. It's a very satisfying action!
4. The original recipe calls for 1/2 long green chili and 1/2 long red chilli, finely sliced. I did not have these on hand, I just had bird's eye chilli so I used that instead.
5. If the stove / BBQ is too hot, the eggplant will burn before it cooks through. And let's face it, uncooked eggplant is pretty horrid.
6. Nutrition per serving.

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Sarah Miller
Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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