Grilled Eggplant With Yogurt And Tomato Sauces Recipes

GRILLED EGGPLANT WITH YOGHURT SAUCE

Grilled Eggplant with Yoghurt Sauce image

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 as a side.

Provided by Nagi | RecipeTin Eats

Categories Main Side

Time 15m

Number Of Ingredients 15

Ingredients

3 large eggplants
1/4 cup olive oil
Salt and pepper
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
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))

Steps:

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.
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.
Cut the eggplant into 1.5cm / 2/3" thick rounds.
Brush one side of each eggplant with olive oil. The more you use, the yummier it will be!
Sprinkle the oiled side of the eggplant with salt and pepper.
Heat a griddle pan (or BBQ) on medium high heat. (Note 5)
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.
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.
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.

Nutrition Facts : ServingSize 521 g, Calories 317 kcal, Carbohydrate 34.1 g, Protein 9.2 g, Fat 18.3 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 210 mg, Fiber 15.6 g, Sugar 19.4 g

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

Ingredients

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

GRILLED EGGPLANT WITH GARLICKY TAHINI-YOGURT SAUCE

Grilled Eggplant With Garlicky Tahini-Yogurt Sauce image

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

Ingredients

2 lb. assorted small eggplant (such as fairy tale and/or Graffiti)
2 heads of garlic
1 cup plain whole-milk Greek yogurt
1 Tbsp. tahini
Kosher salt
1 lemon, halved
Sumac (for serving)
Brad's Spoon Sauce
Ingredient Info: Sumac, a tart, citrusy spice generally sold in ground form, can be found in the spice aisle and online.

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 WITH YOGURT SAUCE

Grilled Eggplant with Yogurt Sauce image

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

Ingredients

2 medium eggplants, (about 1 pound each)
1/4 cup olive oil
Coarse salt and ground pepper
1 medium cucumber, seeded, coarsely grated, and squeezed of excess moisture
1/2 cup plain low-fat yogurt
2 tablespoons chopped fresh flat-leaf parsley
1 to 2 tablespoons fresh lemon juice
Lemon wedges, for serving (optional)

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

MARK BITTMAN'S GRILLED EGGPLANT SALAD WITH YOGURT

Mark Bittman's Grilled Eggplant Salad With Yogurt image

This dish is a creamy and mild eggplant salad made with a quick dressing of yogurt and seasonings. You can grill the eggplant half an hour before you serve the salad, or a half a day (or longer) ahead; it doesn't matter much at all.

Provided by Mark Bittman

Categories easy, quick, salads and dressings

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 7

Ingredients

1 pound eggplants, preferably small light purple ones
1 medium onion, minced
3 garlic cloves, minced
1/2 cup plain whole milk yogurt
Salt and pepper, to taste
Pinch cayenne or Aleppo pepper or other mild ground chili powder
1/4 cup chopped fresh parsley or mint

Steps:

Start a charcoal or wood fire or preheat a gas grill or broiler; rack should be no more than 4 inches from heat source. Cut eggplants in half lengthwise up to stem, but do not cut through. Spread about 2/3 of the onion and garlic between the eggplant halves and press the two sides back together.
Grill eggplants, turning once or twice, until they are blackened and collapsed, 10 to 15 minutes. Do not worry if skin burns a bit. Meanwhile, mix remaining garlic and onion with yogurt; season to taste with salt, pepper and a little cayenne.
When cooked, let eggplants cool a bit, then peel off skins and let cool further. Roughly chop eggplants, then mix with yogurt dressing. Serve at room temperature or chill if you like; in either case, garnish with parsley or mint

Nutrition Facts : @context http, Calories 64, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 414 milligrams, Sugar 7 grams

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

Ingredients

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 AND YOGURT SAUCE

Grilled Eggplant And Yogurt Sauce image

Provided by Marian Burros

Categories easy, quick, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 6

Ingredients

4 small Japanese eggplant
1 teaspoon olive oil (or olive-oil spray)
3/4 cup nonfat plain yogurt
1 small clove garlic
1 scallion
Coriander, enough for 1 tablespoon chopped

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.

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

Ingredients

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.

MOROCCAN GRILLED EGGPLANT WITH TOMATO SAUCE

Moroccan Grilled Eggplant With Tomato Sauce image

Rich and tasty, this dish is full of nutrients and is yummy too. From BC Liquor Stores' Taste Magazine.

Provided by alvinakatz

Categories Vegetable

Time 1h20m

Yield 1 baking dish, 6 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 sweet onion, finely chopped
2 carrots, peeled and finely chopped
2 celery ribs, finely chopped
28 ounces canned crushed tomatoes
1 cup dry white wine, or
1 cup vegetable stock
2 tablespoons tomato paste
2 teaspoons cinnamon
2 teaspoons cumin
2 teaspoons coriander
1/4 cup golden raisin
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup cilantro, chopped
2 large eggplants
2 large ripe tomatoes, thinly sliced
1/3 cup pine nuts
2 tablespoons olive oil, for brushing

Steps:

TO MAKE SAUCE.
Heat oil in heavy pan with a tight lid.Add onion, carrot, and celery and saute until soft, but not brown.
Add tomatoes, wine or stock, and tomato paste and bring to a boil.
Cover, reduce heat to a simmer and cook for 20 minutes.
Stir in cinnamon, cumin, coriander, salt, pepper, and raisins.
Simmer uncovered for 15 minutes, stirring occasionally until thick.
Remove form heat and add 1/4 c cilantro.
TO MAKE DISH.
Preheat oven to 350 degrees.
Grease bar-be-que and preheat.
Slice eggplants lengthwise into 1/4 in slices and brush both sides with olive oil.
Grill eggplant on both sides until golden brown and soft or fry in frying pan.
Oil a 12 cup baking dish.
Spread a layer of sauce on the bottom, then a single layer of eggplant, repeating until eggplant is all used up, ending with sauce.
Overlap tomato slices on top and sprinkle with pine nuts.
Bake for 30 minutes until nuts are golden.
Let rest for a few minutes, sprinkle with cilantro, and serve.

Nutrition Facts : Calories 305.2, Fat 15.3, SaturatedFat 1.8, Sodium 447.8, Carbohydrate 35.5, Fiber 11.9, Sugar 12.8, Protein 6.7