Grilled Eggplants With Yoghurt Sauce

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Grilled eggplants with yoghurt sauce is a flavorful and healthy dish that features grilled eggplant slices served with a tangy yoghurt sauce. The eggplant slices are brushed with olive oil and grilled until tender and slightly charred, then seasoned with a blend of spices such as cumin, coriander, and paprika. The yoghurt sauce is made with thick Greek yoghurt, lemon juice, garlic, and fresh herbs such as mint, parsley, and cilantro, giving it a bright and refreshing flavor. The sauce is then drizzled over the grilled eggplants, making it a perfect appetizer or side dish for any occasion.

Grilled Eggplants Ingredients

Eggplant2 medium fleshy eggplants (cut lengthwise, into 1 cm thick slices)4 tbsp olive oil (or more, depending on exact size of eggplants)1/2 tsp salt1/4 tsp ground black pepper

Yoghurt Sauce

1 cup strained yoghurt or labneh3 cloves garlic (grated)1/2 tsp cumin powder1/4 tsp salt (to taste)1/8 tsp ground black pepper

Chilli Oil

1 tsp pulbiber (Turkish chilli flakes)2 tbsp olive oil

Garnish

1 tbsp pine nuts (roasted)1 tsp parsley (chopped)

Steps

Preheat oven at 200 deg C.Brush eggplant slices with olive oil, sprinkle salt & pepper evenly over them, arrange on a line baking tray & bake for 20-30 mins (flipping halfway) till flesh turns golden brown & skin starts to crispen.Meanwhile, combine all ingredients for yoghurt sauce in a bowl, taste to adjust seasoning & set aside.To make the pulbiber oil, heat a small pan on medium & add oil.When hot, add chilli flakes & let it sizzle for 30 secs before stirring for another 30 secs then remove from heat.To assemble, spread 1 tbsp of sauce onto base of serving plate, arrange eggplant slices, spread remaining sauce on top, pour chilli oil & garnish accordingly (optional)