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Photo of Grilled eggplant with tangy yougart sauce (contemporary middle eastern recipe) by Archana Srivastav at BetterButter
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Grilled eggplant with tangy yougart sauce (contemporary middle eastern recipe)

Sep-10-2017
Archana Srivastav
10 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Grilled eggplant with tangy yougart sauce (contemporary middle eastern recipe) RECIPE

This grilled eggplant is very easy to make ..and very yummy in taste ..infact it is a 'meaty ' meat free dish for carnivores. This recipe is inspired by Australian Chef Keren Martiny ..thax a lot Karen for this wonderful recipie.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • European
  • Grilling
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. Eggplant large 2
  2. Olive oil 2table spoon
  3. Salt to taste
  4. Black Pepper to taste
  5. For yougart sauce
  6. Unsweetened yougart 1cup
  7. Garlic clove crushed 1teaspoon
  8. Cumin powder 1teaspoon
  9. Tahini paste 2teaspoon
  10. Lemon juice 1teaspoon
  11. Salt to taste
  12. Black pepper 1/4teaspoon
  13. FOR GARNISH
  14. Pomegranate seeds 1table spoon
  15. Crushed Mint leaves 1table spoon
  16. Red chilli finely chopped 1tsp
  17. Lemon wedges 2

Instructions

  1. Combine the yoghurt sauce ingredient in a big bowl . Set aside for the flavours to develop.
  2. Use of potato peeler to peel strips of the eggplant vertically
  3. Cut egg plant into 1.5 inch thick rounds
  4. Brush both side of eggplant with olive oil properly
  5. Sprinkle salt and pepper on the eggplant and leave for 10 minutes to marinate
  6. Heat a grill pan on medium high heat
  7. the marinated eggplant on the grill pan 4 to 3 minutes until it gets deep char line on it.
  8. Downtown at plants and cook the other side only 1 minute until cook
  9. Remove the eggplant in onto a serving plate and let it cool for a minute
  10. Then Scoop a dollop of yoghurt sauce on each of eggplant roundels
  11. Now your eggplants are ready to serve .
  12. Garnish them with mint leaves , pomegranate seeds and chopped red chilli
  13. Serve With Love.

Reviews (1)  

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Neha Dhingra
Sep-12-2017
Neha Dhingra   Sep-12-2017

Woww..Yummyy...

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