Grilled Eggplant Yoghurt Sauce: A Delicious & Healthy Recipe

Grilled Eggplant with Yoghurt Sauce: Prepare to be amazed by this simple yet sophisticated dish that will tantalize your taste buds and leave you craving more! Have you ever encountered a recipe that is both incredibly easy to make and bursting with flavor? This is it. This recipe transforms humble eggplant into a culinary masterpiece, perfect as a light lunch, a flavorful side dish, or even a stunning appetizer for your next gathering.

The combination of smoky grilled eggplant and creamy, tangy yoghurt sauce has roots in Middle Eastern and Mediterranean cuisine, where eggplant is a staple ingredient. For centuries, these cultures have perfected the art of coaxing out the vegetable’s rich, earthy flavors. This particular pairing highlights the eggplant’s natural sweetness, balanced beautifully by the refreshing coolness of the yoghurt.

What makes grilled eggplant with yoghurt sauce so irresistible? It’s the delightful contrast of textures – the slightly charred exterior of the eggplant giving way to a soft, almost melting interior, all enveloped in a velvety smooth sauce. The taste is equally captivating: a smoky, savory base complemented by the bright, tangy notes of lemon and garlic in the yoghurt. Plus, it’s incredibly versatile and can be adapted to your liking with different herbs and spices. This recipe is a guaranteed crowd-pleaser that will become a regular in your kitchen!

this Recipe

Ingredients:

• 2 large eggplants, preferably globe or Italian variety
• 1/4 cup olive oil, plus more for brushing
• Salt and freshly ground black pepper to taste
• 1 clove garlic, minced
• 1 tablespoon lemon juice, freshly squeezed
• 1 cup plain Greek yogurt (full-fat or low-fat, your preference)
• 2 tablespoons tahini (sesame seed paste)
• 1/4 cup chopped fresh parsley, plus more for garnish
• 1/4 cup chopped fresh mint, plus more for garnish
• 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
• Pita bread or naan, for serving
• Optional toppings: toasted pine nuts, pomegranate seeds, a drizzle of olive oil

Preparing the Eggplant:

1. Wash and slice the eggplant. First, give your eggplants a good rinse under cold water. Pat them dry with a paper towel. Now, trim off the stem end. You have a couple of options for slicing: you can either slice them lengthwise into planks about 1/2 inch thick, or you can cut them into 1-inch thick rounds. I personally prefer planks because they’re easier to grill evenly, but rounds work just as well.
2. Salt the eggplant (optional but recommended). This step helps to draw out excess moisture from the eggplant, which will result in a less bitter and more tender final product. Place the eggplant slices in a colander and sprinkle them generously with salt. Let them sit for about 30 minutes. You’ll notice moisture beading up on the surface. After 30 minutes, rinse the eggplant slices thoroughly under cold water and pat them completely dry with paper towels. This is crucial – you don’t want salty eggplant!
3. Brush with olive oil and season. In a small bowl, combine the 1/4 cup of olive oil with salt and freshly ground black pepper to taste. Brush both sides of the eggplant slices with this mixture. Make sure you coat them evenly, as this will help them grill beautifully and prevent them from sticking to the grill grates. Don’t be shy with the seasoning!

Grilling the Eggplant:

1. Prepare your grill. Preheat your grill to medium-high heat. Whether you’re using a gas grill or a charcoal grill, make sure the grates are clean and lightly oiled. You can use a grill brush to clean them and then rub them with an oil-soaked paper towel. This will help prevent the eggplant from sticking.
2. Grill the eggplant. Place the eggplant slices on the hot grill grates in a single layer. Don’t overcrowd the grill; you may need to grill them in batches. Grill for about 4-5 minutes per side, or until they are tender and have nice grill marks. You want them to be slightly charred but not burnt. The exact cooking time will depend on the thickness of your eggplant slices and the heat of your grill.
3. Check for doneness. The eggplant is done when it’s easily pierced with a fork and has a slightly smoky flavor. If the eggplant is browning too quickly, you can move it to a cooler part of the grill or reduce the heat slightly.
4. Remove from grill and let cool slightly. Once the eggplant is grilled to perfection, remove it from the grill and let it cool slightly before handling. This will make it easier to chop or dice.

Making the Yogurt Sauce:

1. Prepare the garlic and lemon juice. Mince the garlic clove finely. Freshly squeezed lemon juice is always best, so squeeze the juice from one lemon.
2. Combine the yogurt, tahini, garlic, and lemon juice. In a medium bowl, combine the Greek yogurt, tahini, minced garlic, and lemon juice. Whisk everything together until it’s smooth and creamy.
3. Season the yogurt sauce. Season the yogurt sauce with salt and freshly ground black pepper to taste. Don’t be afraid to taste and adjust the seasonings as needed. You can also add a pinch of red pepper flakes if you like a little heat.
4. Add the fresh herbs. Stir in the chopped fresh parsley and mint. These herbs add a bright and refreshing flavor to the sauce.
5. Refrigerate (optional). For the best flavor, cover the yogurt sauce and refrigerate it for at least 30 minutes to allow the flavors to meld. However, you can also serve it immediately if you’re short on time.

Assembling and Serving:

1. Chop or dice the grilled eggplant. Once the eggplant has cooled slightly, chop it into bite-sized pieces. You can either dice it finely or leave it in slightly larger chunks, depending on your preference.
2. Combine the eggplant and yogurt sauce. Gently fold the chopped grilled eggplant into the yogurt sauce. Be careful not to overmix, as you want to maintain the texture of the eggplant.
3. Serve with pita bread or naan. Serve the grilled eggplant with yogurt sauce with warm pita bread or naan for dipping. You can also spread the mixture on the bread and eat it as a sandwich.
4. Garnish (optional). For an extra touch of flavor and visual appeal, garnish the dish with a drizzle of olive oil, a sprinkle of toasted pine nuts, and some pomegranate seeds. You can also add a few extra sprigs of fresh parsley or mint.
5. Enjoy! This grilled eggplant with yogurt sauce is delicious served as an appetizer, a side dish, or even a light meal. It’s perfect for summer barbecues, potlucks, or any time you’re craving a healthy and flavorful dish.

Tips and Variations:

• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the yogurt sauce for a spicier kick.
• Add other vegetables: Feel free to grill other vegetables along with the eggplant, such as zucchini, bell peppers, or onions.
• Use different herbs: Experiment with different herbs, such as dill, cilantro, or chives.
• Make it vegan: Use a plant-based yogurt alternative, such as coconut yogurt or soy yogurt, to make this dish vegan.
• Roast the eggplant: If you don’t have a grill, you can roast the eggplant in the oven. Preheat your oven to 400°F (200°C), toss the eggplant slices with olive oil, salt, and pepper, and roast for about 20-25 minutes, or until tender and slightly browned.
• Add lemon zest: Grate some lemon zest into the yogurt sauce for an extra burst of citrus flavor.
• Make it ahead: The yogurt sauce can be made ahead of time and stored in the refrigerator for up to 3 days. The grilled eggplant is best served fresh, but it can also be stored in the refrigerator for up to 2 days.

Serving Suggestions:

• Serve as an appetizer with pita bread or naan.
• Serve as a side dish with grilled meats or fish.
• Serve as a light meal with a side salad.
• Use it as a topping for sandwiches or wraps.
• Add it to a mezze platter.

Enjoy your delicious Grilled Eggplant with Yogurt Sauce!

Conclusion:

This Grilled Eggplant with Yogurt Sauce isn’t just a recipe; it’s an experience waiting to happen! The smoky char of the eggplant, the creamy coolness of the yogurt, and the bright, herbaceous notes all come together in a symphony of flavors that will tantalize your taste buds. I truly believe this dish is a must-try for anyone looking to elevate their summer grilling game or simply seeking a healthy and delicious meal.

Why is this recipe a must-try? Because it’s incredibly versatile, surprisingly easy to make, and packed with flavor. Forget bland eggplant dishes of the past; this recipe transforms the humble eggplant into a star. The grilling process imparts a wonderful smoky depth that you just can’t achieve any other way. Plus, the yogurt sauce is a game-changer – it’s light, refreshing, and perfectly complements the richness of the eggplant. It’s a healthy and satisfying dish that’s perfect for a light lunch, a flavorful side dish, or even a vegetarian main course.

But the fun doesn’t stop there! This recipe is incredibly adaptable. Feel free to experiment with different herbs in the yogurt sauce – mint, dill, or even a touch of cilantro would be fantastic. For a spicier kick, add a pinch of red pepper flakes to the sauce or drizzle with a chili oil. If you don’t have a grill, you can roast the eggplant in the oven until tender and slightly browned.

Serving Suggestions and Variations:

* Serve it as a side dish alongside grilled chicken, fish, or lamb.
* Use it as a topping for pita bread or flatbreads with some crumbled feta cheese and olives.
* Turn it into a vegetarian main course by serving it over a bed of quinoa or couscous.
* Add some toasted pine nuts or walnuts for extra crunch and flavor.
* For a vegan option, substitute the yogurt with a plant-based alternative like cashew cream or coconut yogurt. Just be sure to choose an unsweetened variety.
* Consider adding a squeeze of lemon juice or a drizzle of balsamic glaze for an extra layer of flavor.
* Make it ahead of time! The grilled eggplant and yogurt sauce can be prepared in advance and stored separately in the refrigerator. Simply assemble the dish just before serving.

I’m so excited for you to try this recipe and discover the magic of grilled eggplant yogurt sauce for yourself. It’s a dish that’s sure to impress your family and friends, and it’s a great way to showcase the versatility of eggplant.

So, fire up your grill, gather your ingredients, and get ready to create something truly special. I’m confident that you’ll love this recipe as much as I do.

And now, the most important part: I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you think? Please share your thoughts, photos, and feedback in the comments below. Your input is invaluable, and I love seeing how you make this recipe your own. Happy grilling! I can’t wait to see what you create!