Grilled Eggplant with Yoghurt Sauce
Prep
8m
Cook
7m
Total
15m
This Grilled Eggplant with Yoghurt Sauce recipe features tender, smoky eggplant topped with a tangy, creamy yoghurt sauce. Finished with a sprinkle of pomegranate seeds, fresh herbs, and a hint of chili, it's a perfect balance of savory, sweet, and spicy flavors in every bite.
Ingredients
3 servingsGrilled Eggplant
Yoghurt Sauce
Garnish
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 379kcal 18%
-
Fat 25g 38%
-
Saturated Fat 5g 25%
-
Carbohydrates 31g 10%
-
Fiber 9g 36%
-
Sugar 14g 28%
-
Protein 10g 20%
-
Cholesterol 5mg 1%
-
Sodium 488mg 20%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. The original recipe calls for 2 tsp of cumin seeds, toasted then ground. I took the easy way.
2. The original recipe called for the juice of 1 lemon. I found this far too sour (also, how much juice do you get out of 1 lemon??) so I reduced the quantity. You can adjust to your taste.
3. The easy way to remove the seeds from pomegranates is to hold it so the cut face is on your fingers, then "spank" the shell hard with a wooden spoon. The seeds will come popping out through your fingers. It's a very satisfying action!
4. The original recipe calls for 1/2 long green chili and 1/2 long red chilli, finely sliced. I did not have these on hand, I just had bird's eye chilli so I used that instead.
5. If the stove / BBQ is too hot, the eggplant will burn before it cooks through. And let's face it, uncooked eggplant is pretty horrid.
6. Nutrition per serving.
2. The original recipe called for the juice of 1 lemon. I found this far too sour (also, how much juice do you get out of 1 lemon??) so I reduced the quantity. You can adjust to your taste.
3. The easy way to remove the seeds from pomegranates is to hold it so the cut face is on your fingers, then "spank" the shell hard with a wooden spoon. The seeds will come popping out through your fingers. It's a very satisfying action!
4. The original recipe calls for 1/2 long green chili and 1/2 long red chilli, finely sliced. I did not have these on hand, I just had bird's eye chilli so I used that instead.
5. If the stove / BBQ is too hot, the eggplant will burn before it cooks through. And let's face it, uncooked eggplant is pretty horrid.
6. Nutrition per serving.
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