Description
This Grilled Eggplant with Yoghurt Sauce recipe features tender, smoky eggplant slices char-grilled to perfection and topped with a refreshing, tangy yoghurt sauce infused with garlic, cumin, tahini, and fresh herbs. Finished with bright pomegranate seeds and a touch of chili, this dish is a delightful, healthy Mediterranean-inspired appetizer or side that balances creamy, spicy, and citrusy flavors.
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 (optional, sesame paste)
- 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 chili, 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 to combine. Set aside to allow the flavors to develop—the longer it sits, the better the taste.
- Peel the Eggplant: Use a potato peeler to remove vertical strips from the eggplants. If the peeler isn’t sharp enough or the eggplant is soft, carefully use a small sharp knife instead.
- Slice the Eggplant: Cut the peeled eggplant into rounds about 1.5 cm (2/3 inch) thick.
- Oil and Season: Brush one side of each eggplant slice liberally with olive oil, as more oil enhances flavor. Sprinkle salt and pepper over the oiled side.
- Heat the Grill Pan: Preheat a griddle pan or BBQ to medium-high heat to ensure proper charring.
- Grill the First Side: Place the oiled side of the eggplant slices onto the hot grill. Grill for 2 to 3 minutes until deep char lines appear. While grilling, brush the other side with the remaining olive oil and season with salt and pepper.
- Grill the Second Side: Flip the eggplant and cook until tender but still holding shape. Test doneness by gently pressing the center; if it yields easily, it’s ready.
- Plate and Garnish: Transfer grilled eggplant to a serving plate and let cool for a few minutes. Spoon a dollop of yoghurt sauce on each slice, then scatter with coriander, mint, pomegranate seeds, and sliced chili. Drizzle with extra olive oil and serve alongside lemon wedges, if desired.
Notes
- Adjust garlic quantity to preference—one medium clove ensures balanced flavor without overpowering.
- Lemon juice amount can be tuned according to desired tanginess.
- Pomegranate seeds add freshness and a burst of sweetness; optional but recommended for color and texture contrast.
- Red chili can be added or omitted depending on heat tolerance.
- A griddle pan works perfectly but a BBQ grill is a great alternative for authentic smoky flavor.
