Best Grilled Eggplant And Yogurt Sauce Recipes

Grilled Eggplant And Yogurt Sauce image

Provided by Marian Burros

Time 30m

Yield 2 servings

Number Of Ingredients 6

4 small Japanese eggplant
1 teaspoon olive oil (or olive-oil spray)
3/4 cup nonfat plain yogurt
1 small clove garlic
1 scallion
Coriander, enough for 1 tablespoon chopped

Steps:

Prepare stove-top grill or heat broiler.
Wash eggplant and cut in half lengthwise. Brush or spray cut surface lightly with oil and grill, cut side down, or broil, cut side up, until eggplant begins to soften. Turn and continue to cook until eggplant is soft, about 10 or 15 minutes total.
Spoon yogurt into serving bowl.
With food processor on, put garlic through feed tube and mince. Add garlic to yogurt.
Wash, trim and slice scallion.
Wash, dry and chop coriander. Mix scallion and coriander into yogurt.
Top eggplant with yogurt sauce.

Grilled Eggplant With Tahini-Yogurt Sauce and Pomegranate image

Provided by StevenHB

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

12 small eggplants, about 6 inches long
sea salt & freshly ground black pepper
pomegranate molasses
cilantro or green coriander, as garnish

Steps:

Prepare a fire in a charcoal grill or preheat a gas grill. If using charcoal, allow the coals to become covered with ash.
Place the eggplants on the grill rack and grill, turning as needed, until soft when pierced. Timing will depend upon the fire. Alternatively, cook them indoors on an asador, which will allow the skins to char while the eggplants retain their shapes.
Once tender, remove the eggplants to a bowl and cover. Let them sit for 10 minutes and peel off the skin.
Slit the eggplants in half lengthwise and arrange on a plate. Season with salt and pepper.
Spoon tahini-yogurt sauce (see http://www.food.com/recipe/tahini-yogurt-sauce-524706) over eggplant then drizzle with just a little of the molasses. Garnish with cilantro/coriander.
Serve at room temperature.

Nutrition Facts : Calories 263, Fat 2.1, SaturatedFat 0.4, Sodium 21.9, Carbohydrate 62.5, Fiber 37.3, Sugar 25.8, Protein 11.1