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Chargrilled eggplant with yoghurt sauce recipe
Chargrilled eggplant with yoghurt sauce recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Grilled eggplant, creamy yogurt, and sweet pomegranate create a delicious flavor harmony.
Ingredients:
  • 2 (about 300g each) eggplants, cut into 1cm-thick slices
  • 140g yoghurt
  • 48.00 gm tahini
  • 60ml lemon juice
  • 1 small garlic clove, crushed
  • 20.00 ml pistachio dukkah
  • 62.50 ml pomegranate seeds
  • 62.50 ml mint leaves
Instructions:
  • Preheat a barbecue grill or chargrill to medium-high. Lightly spray both sides of the eggplant slices with olive oil. Grill in 2 batches for 2-3 mins per side until tender and charred. Transfer to a plate and let cool slightly.
  • Combine the yoghurt, tahini, lemon juice, and garlic in a small bowl and whisk until well mixed. Season with salt to taste.
  • Place the eggplant elegantly on a platter and generously spoon the yoghurt sauce over it. Finish by sprinkling with dukkah, vibrant pomegranate seeds, and fresh mint leaves for an explosion of flavors.

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