Grilled Eggplant With Tahini Yogurt Sauce And Pomegranate Recipes
GRILLED EGGPLANT WITH TAHINI-YOGURT SAUCE AND POMEGRANATE
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
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
GRILLED EGGPLANT WITH YOGURT SAUCE
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
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 WITH GARLICKY TAHINI-YOGURT SAUCE
This grilling method gives similar crispy skins and creamy interiors to eggplant, which need just a handful of toppings to get full-on delicious.
Provided by Brad Leone
Categories Bon Appétit Side Vegetable Grill Grill/Barbecue Eggplant Yogurt Garlic Lemon Summer Vegetarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill eggplant over indirect heat, turning occasionally, until completely tender, 1-1½ hours (depending on size and type).
- Meanwhile, grill whole garlic heads over indirect heat until cloves are tender and jammy, 40-50 minutes.
- Mix together yogurt and tahini in a small bowl; season with salt. Slice heads of garlic in half crosswise and squeeze cloves into yogurt mixture; stir well to incorporate.
- Cut a slit lengthwise down each eggplant and carefully pull open with your hands. Arrange on a platter and squeeze juice from lemon over; season with salt. Dollop yogurt sauce around and sprinkle with sumac. Serve with spoon sauce.
GRILLED EGGPLANT AND YOGURT SAUCE
Provided by Marian Burros
Categories easy, quick, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 6
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.
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- Cut the eggplant into 1½-2cm-thick slices lengthways, season and brush with oil. Grill for a few minutes on each side then lie flat to cool. The eggplant should be just cooked but still holding its shape.
- In a mortar and pestle, grind the cumin seeds coarsely. Add two good pinches of salt and briefly grind together. Grate the garlic on a Microplane and add to the cumin. Add the tahini, yoghurt and lemon juice, mix well.
- Lie the eggplant on a serving dish. Spoon the dressing over, then scatter over the mint, chillies and pomegranate seeds. Drizzle with extra virgin olive oil and serve.
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- Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill eggplant over indirect heat, turning occasionally, until completely tender, 1–1½ hours (depending on size and type).
- Meanwhile, grill whole garlic heads over indirect heat until cloves are tender and jammy, 40–50 minutes.
- Mix together yogurt and tahini in a small bowl; season with salt. Slice heads of garlic in half crosswise and squeeze cloves into yogurt mixture; stir well to incorporate.
- Cut a slit lengthwise down each eggplant and carefully pull open with your hands. Arrange on a platter and squeeze juice from lemon over; season with salt. Dollop yogurt sauce around and sprinkle with sumac. Serve with spoon sauce (optional).
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