Grilled Eggplant With Yogurt Sauce Recipes

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GRILLED EGGPLANT WITH YOGURT AND MINT



Grilled Eggplant With Yogurt and Mint image

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 8

1 large 1 1/2-pound eggplant
Kosher salt
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup 2-percent Greek yogurt
1 teaspoon dried mint
1/2 teaspoon ground cumin
Pinch cayenne pepper

Steps:

  • Stripe the eggplant with a vegetable peeler and cut into 1/2-inch-thick slices. Sprinkle the eggplant slices generously with salt, place in a colander and let sit 30 minutes. Rinse the eggplant under cold water and pat thoroughly dry.
  • Meanwhile, combine the olive oil and garlic in a small glass cup, and microwave just until the oil is hot and bubbling, about 20 seconds. Whisk together the yogurt, mint, cumin, cayenne, 2 tablespoons water and salt to taste in a small bowl.
  • Heat a grill pan over medium-high heat or prepare an outdoor grill for medium-heat cooking. Brush the eggplant slices on both sides with the oil and garlic mixture. Grill until the eggplant is browned and tender, moving and turning the slices frequently, about 15 minutes. Drizzle the mint sauce onto the eggplant slices.
  • Per serving: Calories: 110; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 11 grams; Sugar: 5 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 130 milligrams

Nutrition Facts : Calories 110 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 130 milligrams, Carbohydrate 11 grams, Fiber 6 grams, Protein 3 grams, Sugar 5 grams

GRILLED EGGPLANT WITH YOGHURT SAUCE



Grilled Eggplant with Yoghurt Sauce image

This is adapted from a recipe by Karen Martini, a great Australian chef. Simple to make and so incredibly delicious. A "meaty" meat free dish for carnivores! I have noted where I strayed from the original recipe. This serves 3 to 4 as a light meal (accompanied with, for example, couscous), or 6 to 8 as a side.

Provided by Nagi | RecipeTin Eats

Categories     Main     Side

Time 15m

Number Of Ingredients 15

3 large eggplants
1/4 cup olive oil
Salt and pepper
1 cup plain unsweetened yoghurt ((Greek or natural))
1 garlic clove (, minced (Medium size. 1 large clove will make it too garlicky))
1 tsp cumin powder ((Note 1))
1 to 2 tbsp fresh lemon juice ((use amount to taste) (Note 2))
2 tbsp tahini ((sesame paste) (you can leave this out if you don't have it, it is still a tasty sauce))
1/4 tsp salt (, slightly heaped (about 3/8 tsp))
Black pepper
1/2 pomegranate (, seeds only (Note 3))
2 tbsp mint leaves (, finely sliced)
2 tbsp coriander / cilantro leaves
Red chilli (, finely sliced (to taste) (Note 4))
Wedges or cheeks of lemon ((optional))

Steps:

  • Combine the Yoghurt Sauce ingredients in a bowl and mix well. Set aside for the flavours to develop. The longer you leave it, the better it will taste.
  • Use a potato peeler to peel "strips" off the eggplant vertically as per the photo below. If your potato peeler is not sharp enough or if the eggplant is on the soft side, you might need to do this with a small sharp knife.
  • Cut the eggplant into 1.5cm / 2/3" thick rounds.
  • Brush one side of each eggplant with olive oil. The more you use, the yummier it will be!
  • Sprinkle the oiled side of the eggplant with salt and pepper.
  • Heat a griddle pan (or BBQ) on medium high heat. (Note 5)
  • Place the oiled side of each eggplant onto the pan and grill for 2 to 3 minutes until it gets deep char lines on it. While the first side is cooking, brush the other side of each eggplant with the remaining olive oil and sprinkle with salt and pepper.
  • Turn the eggplant and cook the other side until the eggplant is cooked through but still holding it's shape. The easy way to tell is to prod the centre - if you feel resistance, it needs to cook more.
  • Remove the eggplant onto a serving plate and let it cool for a few minutes. Then spoon a dollop of the yoghurt sauce on each, and scatter with coriander/cilantro, mint, pomegranate seeds and chili. Drizzle with extra olive oil and serve with cheeks or wedges of lemon, if desired.

Nutrition Facts : ServingSize 521 g, Calories 317 kcal, Carbohydrate 34.1 g, Protein 9.2 g, Fat 18.3 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 210 mg, Fiber 15.6 g, Sugar 19.4 g

GRILLED EGGPLANT WITH YOGURT SAUCE



Grilled Eggplant with Yogurt Sauce image

Yogurt sauce is creamy, cool accompaniment to grilled vegetables of any kind.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 8

2 medium eggplants, (about 1 pound each)
1/4 cup olive oil
Coarse salt and ground pepper
1 medium cucumber, seeded, coarsely grated, and squeezed of excess moisture
1/2 cup plain low-fat yogurt
2 tablespoons chopped fresh flat-leaf parsley
1 to 2 tablespoons fresh lemon juice
Lemon wedges, for serving (optional)

Steps:

  • Heat grill to medium-high. Halve eggplants lengthwise; slice off enough from skin side so halves lay flat. Brush both sides of eggplant halves with oil; season generously with salt and pepper. Grill until tender, 5 to 7 minutes per side.
  • Meanwhile, in a small bowl, combine cucumber, yogurt, parsley, and lemon juice; season with salt and pepper. Serve sauce with grilled eggplant and lemon wedges, if desired.

Nutrition Facts : Calories 207 g, Fat 14 g, Fiber 8 g, Protein 5 g

GRILLED EGGPLANT AND YOGURT SAUCE



Grilled Eggplant And Yogurt Sauce image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 6

4 small Japanese eggplant
1 teaspoon olive oil (or olive-oil spray)
3/4 cup nonfat plain yogurt
1 small clove garlic
1 scallion
Coriander, enough for 1 tablespoon chopped

Steps:

  • Prepare stove-top grill or heat broiler.
  • Wash eggplant and cut in half lengthwise. Brush or spray cut surface lightly with oil and grill, cut side down, or broil, cut side up, until eggplant begins to soften. Turn and continue to cook until eggplant is soft, about 10 or 15 minutes total.
  • Spoon yogurt into serving bowl.
  • With food processor on, put garlic through feed tube and mince. Add garlic to yogurt.
  • Wash, trim and slice scallion.
  • Wash, dry and chop coriander. Mix scallion and coriander into yogurt.
  • Top eggplant with yogurt sauce.

GRILLED EGGPLANT WITH YOGURT-MINT SAUCE



Grilled Eggplant with Yogurt-Mint Sauce image

Categories     Dairy     Vegetable     Yogurt     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

1 cup plain yogurt
3 tablespoons chopped fresh mint
2 tablespoons fresh lemon juice
1 teaspoon curry powder
1 teaspoon dried crushed red pepper
2 eggplants (each about 1 pound), cut crosswise into 1-inch-thick rounds
1/4 cup oriental sesame oil
2 tablespoons coriander seeds, cracked

Steps:

  • Mix first 5 ingredients in medium bowl; season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • Prepare barbecue (medium-high heat). Rub eggplant rounds on both sides with sesame oil. Sprinkle with coriander, salt, and pepper. Grill until slightly charred, about 6 minutes per side.
  • Arrange eggplant rounds on platter. Serve with yogurt-mint sauce.

GRILLED EGGPLANT WITH TAHINI-YOGURT SAUCE AND POMEGRANATE



Grilled Eggplant With Tahini-Yogurt Sauce and Pomegranate image

Make and share this Grilled Eggplant With Tahini-Yogurt Sauce and Pomegranate recipe from Food.com.

Provided by StevenHB

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

12 small eggplants, about 6 inches long
sea salt & freshly ground black pepper
pomegranate molasses
cilantro or green coriander, as garnish

Steps:

  • Prepare a fire in a charcoal grill or preheat a gas grill. If using charcoal, allow the coals to become covered with ash.
  • Place the eggplants on the grill rack and grill, turning as needed, until soft when pierced. Timing will depend upon the fire. Alternatively, cook them indoors on an asador, which will allow the skins to char while the eggplants retain their shapes.
  • Once tender, remove the eggplants to a bowl and cover. Let them sit for 10 minutes and peel off the skin.
  • Slit the eggplants in half lengthwise and arrange on a plate. Season with salt and pepper.
  • Spoon tahini-yogurt sauce (see http://www.food.com/recipe/tahini-yogurt-sauce-524706) over eggplant then drizzle with just a little of the molasses. Garnish with cilantro/coriander.
  • Serve at room temperature.

Nutrition Facts : Calories 263, Fat 2.1, SaturatedFat 0.4, Sodium 21.9, Carbohydrate 62.5, Fiber 37.3, Sugar 25.8, Protein 11.1

EGGPLANT WITH YOGURT AND DILL



Eggplant with Yogurt and Dill image

Provided by Food Network Kitchen

Categories     appetizer

Time 48m

Yield 4

Number Of Ingredients 0

Steps:

  • Toss 1 pound chopped eggplant, 3 unpeeled shallots and 3 unpeeled garlic cloves with 1/4 cup olive oil, salt and pepper on a baking sheet. Roast at 400 degrees for 30 minutes. Add some walnuts; bake for 8 more minutes. Cool slightly, then squeeze the shallots and garlic from their skins and chop; toss with the eggplant, nuts, 1/2 cup plain yogurt, fresh dill and salt and pepper.

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