Grilled Eggplant With Yoghurt Sauce Recipes
GRILLED EGGPLANT WITH YOGURT AND MINT
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 8
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
GRILLED EGGPLANT WITH YOGURT-MINT SAUCE
Categories Dairy Vegetable Yogurt Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
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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- Place the sliced eggplant in a colander and sprinkle the salt onto the surface area of each layer, keeping as much of the surface exposed as possible (you can also lay them out on paper towels). Allow the eggplant to sit for 15-20 minutes, then gently wipe away an liquid with a paper towel.
- Meanwhile, in a small bowl, combine the yogurt, roasted garlic, lemon zest and juice, cilantro, salt, and pepper. Taste and add more salt or pepper, if necessary. Set the mixture aside while you cook the eggplant.
- Preheat a grill (or grill pan) to medium-high heat. Brush both sides of the eggplant with the oil, as well as the grill grates or the grill pan. Grill the eggplant for about 10 minutes, turning halfway through cooking, until the eggplant has nice char marks and is cooked through.
- Place the eggplant slices on a serving platter. Top with the yogurt sauce, chopped, walnuts, pomegranate arils, and chopped cilantro.
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