Griddled Aubergines With Yogurt Mint 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

GRIDDLED AUBERGINES WITH SESAME DRESSING



Griddled aubergines with sesame dressing image

Dress chargrilled aubergine with tahini, garlic, coriander and yoghurt for a versatile veggie side dish that you can cook on the hob or bbq

Provided by Good Food team

Categories     Lunch, Side dish

Time 30m

Number Of Ingredients 7

2 large aubergines , cut into 2cm slices
2 tbsp olive oil
250g full-fat Greek yogurt
3 tbsp tahini paste
1 large garlic clove , crushed
juice 1 lemon
handful chopped coriander , parsley and mint, plus extra leaves to serve

Steps:

  • Brush each aubergine slice with some oil, then season. Heat a griddle pan or barbecue. When hot, griddle the aubergine slices for 2-3 mins on each side until golden brown and tender.
  • Mix the yogurt with the tahini, garlic, lemon juice and herbs, then season. Top the aubergines with the dressing and scatter over extra herb leaves.

Nutrition Facts : Calories 194 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium

GRIDDLED AUBERGINES WITH YOGURT & MINT



Griddled aubergines with yogurt & mint image

Makes a great starter, accompaniment to grilled meats, or ciabatta filling

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dinner, Lunch, Side dish

Time 1h

Number Of Ingredients 6

4 small aubergines , sliced into 1cm/½in thick rounds
2 tbsp olive oil
150g pot natural yogurt
juice of ½ lemon
2 garlic cloves , crushed
small bunch mint leaves, coarsely chopped

Steps:

  • Drizzle the aubergine slices with olive oil and a little salt and pepper, and toss in a bowl. Heat a griddle pan until hot and cook the slices on both sides until soft and lightly charred; you'll need to do this in batches. Leave to cool slightly on a serving plate.
  • Meanwhile, mix the yogurt with the lemon juice, garlic and mint in a bowl. Season the mixture to taste. Drizzle the yogurt mixture over the griddled aubergine and serve at room temperature.

Nutrition Facts : Calories 105 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.33 milligram of sodium

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.

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 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.

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