Best Grilled Eggplant With Garlicky Tahini Yogurt Sauce Recipes

GRILLED EGGPLANT WITH YOGHURT SAUCE

Grilled Eggplant with Yoghurt Sauce image

This is adapted from a recipe by Karen Martini, a great Australian chef. Simple to make and so incredibly delicious. A "meaty" meat free dish for carnivores! I have noted where I strayed from the original recipe. This serves 3 to 4 as a light meal (accompanied with, for example, couscous), or 6 to 8 as a side.

Provided by Nagi | RecipeTin Eats

Categories Main Side

Time 15m

Number Of Ingredients 15

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))

Steps:

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.
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.
Cut the eggplant into 1.5cm / 2/3" thick rounds.
Brush one side of each eggplant with olive oil. The more you use, the yummier it will be!
Sprinkle the oiled side of the eggplant with salt and pepper.
Heat a griddle pan (or BBQ) on medium high heat. (Note 5)
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.
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.
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.

Nutrition Facts : ServingSize 521 g, Calories 317 kcal, Carbohydrate 34.1 g, Protein 9.2 g, Fat 18.3 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 210 mg, Fiber 15.6 g, Sugar 19.4 g

GRILLED EGGPLANT WITH TAHINI-YOGURT SAUCE AND POMEGRANATE

Grilled Eggplant With Tahini-Yogurt Sauce and Pomegranate image

Make and share this Grilled Eggplant With Tahini-Yogurt Sauce and Pomegranate recipe from Food.com.

Provided by StevenHB

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

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