Grilled Eggplant Yoghurt Sauce: A Delicious & Healthy Recipe

Grilled Eggplant Yoghurt Sauce: Prepare to be amazed by this smoky, creamy, and utterly addictive dip that will elevate your appetizer game to a whole new level! Forget everything you thought you knew about eggplant because this recipe transforms it into a culinary masterpiece. I’m going to show you how to make it.

This dish, with roots tracing back to the sun-drenched lands of the Mediterranean and Middle East, is more than just a recipe; it’s a celebration of simple ingredients transformed by fire and tradition. Think of it as a cousin to baba ghanoush, but with a tangy twist that comes from the creamy yoghurt. For centuries, variations of this dish have graced tables, bringing people together with its irresistible flavors.

What makes grilled eggplant yoghurt sauce so beloved? It’s the perfect marriage of textures and tastes. The smoky char of the grilled eggplant provides a depth of flavor that’s beautifully balanced by the cool, tangy yoghurt. A drizzle of olive oil, a sprinkle of fresh herbs, and a hint of garlic complete the symphony. It’s incredibly versatile, too! Serve it as a dip with warm pita bread, crudités, or grilled vegetables. Spread it on sandwiches or wraps for an extra layer of flavor. Or, use it as a sauce for grilled meats or fish. The possibilities are endless! Plus, it’s surprisingly easy to make, making it perfect for both weeknight meals and weekend gatherings. Trust me, once you try this, you’ll be hooked!

Ingredients:

• 2 large eggplants, preferably globe or Italian variety
• 1/4 cup olive oil, plus more for brushing
• Salt and freshly ground black pepper to taste
• 1 clove garlic, minced
• 1 tablespoon lemon juice, freshly squeezed
• 1 cup plain Greek yogurt (full-fat or low-fat, your preference)
• 2 tablespoons tahini (sesame seed paste)
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Pita bread or naan, for serving
• Optional garnishes: extra mint, parsley, olive oil, pomegranate seeds

Preparing the Eggplant:

1. Wash and slice the eggplants. Start by thoroughly washing the eggplants under cold water. Pat them dry with paper towels. Next, trim off the stem end of each eggplant. You have a few options for slicing: you can slice them lengthwise into planks about 1/2 inch thick, or you can cut them into 1/2-inch thick rounds. Planks are easier to grill and handle, but rounds are perfectly fine too. Choose whichever you prefer!
2. Salt the eggplant (optional, but recommended). This step helps to draw out excess moisture from the eggplant, which will result in a less bitter and more tender final product. Place the eggplant slices in a colander and sprinkle them generously with salt. Let them sit for about 30 minutes. You’ll notice moisture beading up on the surface. After 30 minutes, rinse the eggplant slices thoroughly under cold water to remove the salt. Pat them completely dry with paper towels. This is a crucial step, don’t skip the rinsing!
3. Brush with olive oil and season. In a bowl, drizzle the 1/4 cup of olive oil over the eggplant slices. Use your hands to gently rub the oil all over, ensuring that each slice is evenly coated. Season generously with salt and freshly ground black pepper. Don’t be shy with the seasoning – eggplant can be a bit bland on its own.

Grilling the Eggplant:

1. Preheat your grill. Preheat your grill to medium-high heat. If you’re using a gas grill, aim for a temperature of around 375-400°F (190-200°C). If you’re using a charcoal grill, make sure the coals are evenly distributed and have a nice, even glow. Clean the grill grates thoroughly with a grill brush to prevent sticking.
2. Grill the eggplant slices. Place the eggplant slices on the preheated grill, making sure not to overcrowd the grill. You want to leave a little space between each slice to allow for even cooking. Grill for about 4-6 minutes per side, or until the eggplant is tender and has nice grill marks. The exact cooking time will depend on the thickness of your slices and the heat of your grill. Keep a close eye on them to prevent burning.
3. Check for doneness. The eggplant is done when it’s easily pierced with a fork and has a slightly smoky flavor. The flesh should be soft and yielding. If the eggplant is browning too quickly, you can move it to a cooler part of the grill or reduce the heat slightly.
4. Remove from grill and let cool slightly. Once the eggplant is cooked through, remove it from the grill and place it on a cutting board. Let it cool slightly before handling. This will make it easier to chop or dice without burning your fingers.

Preparing the Yogurt Sauce:

1. Mince the garlic. Peel and mince the garlic clove. You can use a garlic press or finely chop it with a knife.
2. Combine yogurt, tahini, and lemon juice. In a medium bowl, combine the Greek yogurt, tahini, and lemon juice. Whisk together until smooth and creamy. The tahini might initially clump up, but keep whisking and it will eventually incorporate fully into the yogurt.
3. Add garlic, herbs, and red pepper flakes (optional). Add the minced garlic, chopped fresh mint, chopped fresh parsley, and red pepper flakes (if using) to the yogurt mixture. Stir well to combine.
4. Season to taste. Taste the yogurt sauce and adjust the seasoning as needed. You may want to add a pinch of salt, a grind of black pepper, or a little more lemon juice to brighten the flavor.
5. Refrigerate (optional). For the best flavor, cover the yogurt sauce and refrigerate it for at least 30 minutes to allow the flavors to meld. However, you can use it immediately if you’re short on time.

Assembling the Dish:

1. Chop or dice the grilled eggplant. Once the grilled eggplant has cooled slightly, chop it into bite-sized pieces. You can dice it finely or leave it in slightly larger chunks, depending on your preference.
2. Combine eggplant and yogurt sauce. Add the chopped grilled eggplant to the bowl with the yogurt sauce. Gently stir to combine, making sure that the eggplant is evenly coated with the sauce.
3. Serve with pita bread or naan. Serve the grilled eggplant with yogurt sauce immediately, or chill it for later. It’s delicious served with warm pita bread or naan for dipping.
4. Garnish (optional). Before serving, you can garnish the dish with extra fresh mint, parsley, a drizzle of olive oil, and/or a sprinkle of pomegranate seeds for added flavor and visual appeal. A sprinkle of sumac also adds a lovely tangy flavor.

Tips and Variations:

• Smoked Paprika: Add a pinch of smoked paprika to the yogurt sauce for a smoky flavor that complements the grilled eggplant.
• Roasted Eggplant: If you don’t have a grill, you can roast the eggplant in the oven. Preheat your oven to 400°F (200°C). Toss the eggplant slices with olive oil, salt, and pepper, and then spread them out on a baking sheet. Roast for about 20-25 minutes, or until tender and slightly browned.
• Spicy Yogurt Sauce: For a spicier yogurt sauce, add a pinch of cayenne pepper or a finely chopped jalapeño pepper.
• Vegan Option: To make this dish vegan, use a plant-based yogurt alternative, such as coconut yogurt or cashew yogurt.
• Add Some Heat: A drizzle of hot sauce or a sprinkle of chili flakes can add a welcome kick.
• Make it a Meal: Serve the grilled eggplant with yogurt sauce as part of a larger mezze platter, along with other Mediterranean favorites like hummus, baba ghanoush, and falafel. You can also serve it as a side dish with grilled chicken, fish, or lamb.
• Storage: Leftover grilled eggplant with yogurt sauce can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will actually meld and improve over time.
• Grilling Indoors: If the weather isn’t cooperating, you can use a grill pan on your stovetop to achieve similar results. Just make sure to preheat the grill pan thoroughly before adding the eggplant.
• Charring the Eggplant: For an even smokier flavor, you can char the eggplant directly over an open flame on your stovetop before grilling. Use tongs to hold the eggplant slices over the flame, turning them frequently until they are blackened on all sides. Then, proceed with the grilling instructions as described above.
• Lemon Zest: Adding a teaspoon of lemon zest to the yogurt sauce will enhance the citrusy flavor and add a bright, fresh note.

Conclusion:

And there you have it! This Grilled Eggplant with Yoghurt Sauce is more than just a recipe; it’s an experience. It’s a symphony of smoky, creamy, and tangy flavors that will dance on your palate and leave you wanting more. I truly believe this is a must-try dish for anyone looking to elevate their summer grilling game or simply seeking a healthy and delicious meal option.

Why is it a must-try, you ask? Well, beyond the incredible taste, it’s surprisingly simple to make. The grilling process imparts a wonderful depth of flavor to the eggplant, while the yoghurt sauce provides a cooling and refreshing counterpoint. It’s also incredibly versatile. You can serve it as a light lunch, a flavorful side dish, or even as a vegetarian main course. The possibilities are truly endless!

Think of it as a blank canvas for your culinary creativity. Want to add a little heat? A pinch of red pepper flakes to the yoghurt sauce will do the trick. Craving something a bit sweeter? Drizzle a touch of honey over the grilled eggplant before adding the sauce. For a more substantial meal, consider serving it with grilled chicken or lamb. You could even toss it with some pasta for a unique and flavorful pasta dish.

Here are a few serving suggestions to get you started:

Serving Suggestions:

* As a side dish: Serve alongside grilled meats, fish, or vegetables. It pairs particularly well with lamb chops or grilled chicken breast.
* As a light lunch: Enjoy it with a side of crusty bread for dipping into the delicious yoghurt sauce.
* As a vegetarian main course: Serve it over a bed of quinoa or couscous for a more filling meal. Add some chickpeas or lentils for extra protein.
* As an appetizer: Spread the yoghurt sauce on toasted baguette slices and top with grilled eggplant for a sophisticated appetizer.
* Mediterranean Platter: Add it to a Mediterranean platter with hummus, pita bread, olives, and feta cheese.

Variations:

* Spicy: Add a pinch of red pepper flakes or a drizzle of hot sauce to the yoghurt sauce.
* Sweet: Drizzle a touch of honey or maple syrup over the grilled eggplant before adding the sauce.
* Herby: Add chopped fresh herbs like mint, dill, or parsley to the yoghurt sauce.
* Smoked Paprika: Sprinkle smoked paprika over the eggplant before grilling for an extra smoky flavor.
* Lemon Zest: Add lemon zest to the yoghurt sauce for a brighter, more citrusy flavor.

I’m so excited for you to try this recipe and experience the magic of Grilled Eggplant with Yoghurt Sauce for yourself. I truly believe it will become a new favorite in your household.

So, what are you waiting for? Fire up that grill, gather your ingredients, and get ready to create something truly special. And most importantly, don’t forget to share your experience with me! I’d love to hear how you made it your own, what variations you tried, and what your family and friends thought. Leave a comment below, tag me on social media, or send me an email. I can’t wait to see your culinary creations! Happy grilling!

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