Grilled Eggplant with Yoghurt Sauce

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

⏱ 15 menit 🔨 Persiapan 8mnt 🔥 Masak 7mnt 📊 Mudah 🍽 3 porsi ⭐ 5.0 (11) 👁 34
Grilled Eggplant with Yoghurt Sauce

Bahan-bahan

3 porsi

Langkah-langkah

  1. 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.
  2. 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.
  3. Cut the eggplant into 1.5cm / 2/3" thick rounds.
  4. Brush one side of each eggplant with olive oil. The more you use, the yummier it will be!
  5. Sprinkle the oiled side of the eggplant with salt and pepper.
  6. Heat a griddle pan (or BBQ) on medium high heat. (Note 5)
  7. 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.
  8. 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.
  9. 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.
Panggang & BakarSambal & Bumbu contemporary middle eastern

Nutrisi per porsi

Protein9.2g
Karbo34.1g
Lemak18.3g
317kcal
9.2gProtein
34.1gKarbo
18.3gLemak

💰 Estimasi Harga

Total Bahan
Rp 350
Per Porsi
Rp 117/porsi
🏠 Lebih Hemat
~Rp 700 dari beli jadi!
📋 Rincian Harga Bahan (7% bahan terdeteksi)
BahanJumlahSubtotal
large eggplants 3 -
olive oil 0.25 cup -
Salt and pepper - -
plain unsweetened yoghurt 1 cup -
arlic clove 1 g -
cumin powder 1 tsp Rp 350
to 2 tbsp fresh lemon juice 1 -
tahini 2 tbsp -
salt 0.25 tsp -
Black pepper - -
pomegranate 0.5 -
mint leaves 2 tbsp -
coriander / cilantro leaves 2 tbsp -
Red chilli - -
Wedges or cheeks of lemon - -

*Harga pasar perkiraan, bisa berbeda di daerah Anda

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Grilled Eggplant with Yoghurt Sauce

Bahan-bahan:
  • 3 large eggplants
  • 1/4 cup olive oil
  • Salt and pepper
  • 1 cup plain unsweetened yoghurt ((Greek or natural))
  • 1 g arlic 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))

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