Best Grilled Eggplant With Yogurt Sauce Recipes

GRILLED EGGPLANT WITH YOGURT-MINT SAUCE

Steps:

• Mix first 5 ingredients in medium bowl; season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Prepare barbecue (medium-high heat). Rub eggplant rounds on both sides with sesame oil. Sprinkle with coriander, salt, and pepper. Grill until slightly charred, about 6 minutes per side.
• Arrange eggplant rounds on platter. Serve with yogurt-mint sauce.

GRILLED EGGPLANT AND YOGURT SAUCE

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 YOGURT SAUCE

Steps:

• Heat grill to medium-high (see page 367 for instructions); lightly oil grates. Halve cucumber lengthwise, scoop out seeds, and grate on the large holes of a box grater. Squeeze out as much liquid as possible in a clean kitchen towel (or paper towels).
• Halve eggplants lengthwise; slice off enough from skin side so halves lay flat. Brush both sides of eggplant halves with olive oil; season generously with salt and pepper. Grill until tender, 5 to 7 minutes per side.
• Meanwhile, in a small bowl, combine cucumber, yogurt, parsley, and lemon juice; season with salt and pepper. Serve grilled eggplant with yogurt sauce and lemon wedges, if desired.

GRILLED EGGPLANT WITH YOGURT AND MINT

Steps:

• Stripe the eggplant with a vegetable peeler and cut into 1/2-inch-thick slices. Sprinkle the eggplant slices generously with salt, place in a colander and let sit 30 minutes. Rinse the eggplant under cold water and pat thoroughly dry.
• Meanwhile, combine the olive oil and garlic in a small glass cup, and microwave just until the oil is hot and bubbling, about 20 seconds. Whisk together the yogurt, mint, cumin, cayenne, 2 tablespoons water and salt to taste in a small bowl.
• Heat a grill pan over medium-high heat or prepare an outdoor grill for medium-heat cooking. Brush the eggplant slices on both sides with the oil and garlic mixture. Grill until the eggplant is browned and tender, moving and turning the slices frequently, about 15 minutes. Drizzle the mint sauce onto the eggplant slices.
• Per serving: Calories: 110; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 11 grams; Sugar: 5 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 130 milligrams