Name: Grilled Eggplant with Yoghurt Sauce
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Yield: 3
Ingredients: Grilled Eggplant:; 3 large eggplants; 1/4 cup olive oil; Salt and pepper; Yoghurt Sauce:; 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; Garnish:; 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)

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.

Grilled Eggplant with Yoghurt Sauce

Ingredients

Grilled Eggplant

Yoghurt Sauce

Garnish

Steps

Notes

Nutrition Facts