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Chargrilled eggplant with yoghurt sauce recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Grilled eggplant with creamy yogurt and sweet pomegranate - a perfect harmony of flavors!
Ingredients:
  • 2 (about 300g each) eggplants, cut into 1cm-thick slices
  • 1/2 cup (140g) natural yoghurt
  • 2 tbs tahini
  • 1/4 cup (60ml) lemon juice
  • 1 small garlic clove, crushed
  • 1 tbs pistachio dukkah
  • 1/4 cup pomegranate seeds
  • 1/4 cup mint leaves
Instructions:
  • Preheat a barbecue grill or chargrill to medium-high heat. Lightly coat both sides of the eggplant slices with olive oil spray. Grill in two batches for 2-3 minutes per side until tender and lightly charred. Place on a plate and allow to cool slightly.
  • In a small bowl, combine whisked yogurt, tahini, lemon juice, and garlic until smooth. Season with salt to taste.
  • Place the eggplant elegantly on a dish. Add dollops of the creamy yoghurt sauce. Finish off with a dusting of dukkah, juicy pomegranate seeds, and fresh mint leaves.

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