Grilled Eggplant with Yoghurt Sauce
A simple yet flavor-packed dish that’s perfect for meatless meals. Grilled eggplant slices are topped with a creamy spiced yoghurt sauce, then finished with fresh herbs and pomegranate seeds for a pop of color and texture. Serve it as a light main with couscous or as a stunning side at your next gathering.
Ingredients
- For the Grilled Eggplant:
- 3 large eggplants
- 1/4 cup olive oil
- Salt and pepper to taste
- For the Yoghurt Sauce:
- 1 cup plain yoghurt Greek or natural
- 1 garlic clove finely minced
- 1 tsp ground cumin
- 1 –2 tbsp lemon juice adjust to taste
- 2 tbsp tahini optional, for extra creaminess
- 1/4 tsp salt slightly heaped
- Black pepper to taste
- To Garnish:
- 1/2 pomegranate seeds only
- 2 tbsp fresh mint finely chopped
- 2 tbsp fresh coriander cilantro
- Sliced red chili adjust to heat preference
- Lemon wedges or cheeks optional
Instructions
- Prepare the yoghurt sauce:
- In a small bowl, mix all the sauce ingredients until smooth. Set aside so the flavors can meld while you grill the eggplant.
- Prep the eggplant:
- Use a vegetable peeler to remove strips of skin down the sides of each eggplant. Slice into 1.5cm thick rounds.
- Oil & season:
- Brush one side of each slice with olive oil and sprinkle with salt and pepper.
- Grill the eggplant:
- Heat a grill pan or BBQ over medium-high heat. Place the oiled side of the eggplant down and cook for 2–3 minutes or until charred. While grilling, brush the top side with olive oil and season again. Flip and cook until tender.
- Assemble the dish:
- Arrange grilled eggplant on a platter. Spoon over the yoghurt sauce, then top with pomegranate seeds, mint, coriander, and sliced chili. Add a drizzle of olive oil and a few lemon wedges if desired.
Notes
- Lemon juice: Start with 1 tbsp and add more if you want extra tang.
- Grill tip: Don’t rush—make sure the eggplant is tender all the way through.
- No tahini? No problem! The sauce is still delicious without it.