Description
Deliciously smoky and tender grilled eggplant served with a creamy, tangy yoghurt sauce infused with garlic, cumin, tahini, and fresh herbs. This Mediterranean-inspired dish combines charred eggplant rounds with a refreshing yoghurt dressing, garnished with pomegranate seeds, mint, coriander, and a touch of chili for mild heat, perfect as a flavorful appetizer or side dish.
Ingredients
Scale
Eggplant
- 3 large eggplants
- 1/4 cup olive oil
- Salt and pepper, to taste
Yoghurt Sauce
- 1 cup plain unsweetened yoghurt (Greek or natural)
- 1 garlic clove, minced (medium size)
- 1 tsp cumin powder
- 1 to 2 tbsp fresh lemon juice (adjust to taste)
- 2 tbsp tahini (sesame paste, optional)
- 1/4 tsp salt (slightly heaped, about 3/8 tsp)
- Black pepper, to taste
Garnishes
- 1/2 pomegranate, seeds only
- 2 tbsp mint leaves, finely sliced
- 2 tbsp coriander/cilantro leaves
- Red chilli, finely sliced (to taste)
- Wedges or cheeks of lemon (optional)
Instructions
- Prepare the yoghurt sauce: In a bowl, combine the yoghurt, minced garlic, cumin powder, lemon juice, tahini, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated. Set aside to allow the flavors to meld, ideally for at least 10-15 minutes.
- Strip the eggplant skin: Using a potato peeler, peel vertical strips off the eggplants. If needed, use a small sharp knife for tougher skin or softer eggplants to create the striped effect.
- Slice the eggplants: Cut the eggplants into rounds approximately 1.5 cm (2/3 inch) thick, ensuring even thickness for uniform cooking.
- Oil and season: Brush one side of each eggplant round generously with olive oil. Sprinkle with salt and pepper to season the oiled side.
- Heat the grill pan: Preheat a griddle pan or BBQ over medium-high heat until hot and ready for grilling.
- Grill the eggplants, first side: Place the oiled side of the eggplant on the hot pan. Grill for 2 to 3 minutes until deep char lines develop, indicating good caramelization.
- Prepare the other side: While grilling the first side, brush the other side of the eggplant rounds with remaining olive oil and sprinkle with salt and pepper.
- Grill the eggplants, second side: Flip the eggplants and grill the other side until the flesh is cooked through but still holds its shape. Test by gently prodding the center; it should give slightly without strong resistance.
- Plate and garnish: Transfer the grilled eggplants to a serving plate and let cool for a few minutes. Spoon a dollop of yoghurt sauce onto each round. Scatter with fresh coriander, mint leaves, pomegranate seeds, and sliced red chili. Drizzle extra olive oil on top and serve with lemon wedges or cheeks for added brightness.
Notes
- The garlic quantity is medium-sized to balance flavor without overpowering; adjust if needed.
- Adjust lemon juice to taste in the yoghurt sauce for preferred tanginess.
- Pomegranate seeds add a sweet crunch and vibrant color; they are optional but recommended.
- Red chili provides gentle heat, adjust quantity according to your spice preference.
- A griddle pan or BBQ grill is ideal for getting charred grill marks and smoky flavor, but a grill pan can be used indoors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
Keywords: grilled eggplant, yoghurt sauce, Mediterranean appetizer, vegetarian, smoky eggplant, tahini sauce, pomegranate garnish
