Table of Contents
Grilled vegetables are fun and delicious. But sometimes you don’t want to face another platter of plain old vegetables. This easy recipe for grilled eggplant with tomatoes and yogurt sauce is just what you need to break the monotony.
It is bright with flavors and colors. Smoky, soft and perfectly seasoned eggplant, a fresh acidic and crunchy topping of tomatoes, and a cool luscious drizzle of yogurt sauce. A perfect storm of textures, flavors and colors!
Not to mention that you’ll be getting a good amount of fiber, vitamin C, A and potassium, and even 6 grams of protein!
I could make a meal of this, but it’s a great side for any grilled fish or poultry.
How to make grilled eggplant with tomatoes and yogurt sauce
There are 3 parts to this dish, which may sound complex, but really isn’t.
First, you prepare your eggplant for grilling. If you have an outdoor grill, and it’s not pouring rain outside, now is the moment to use it. But you can also grill your eggplant on the stovetop, using a nifty little grill pan such as this one by Lodge. If your budget allows, this one from Staub is a real gem.
Second, you mix your tomato salad. Cutting board, knife, bowl. Check.
Third, you stir your yogurt sauce together. Another bowl, a small whisk. Done.
Not rocket science. Follow detailed instructions in the recipe, and assemble it when ready to serve.
Oh, and this is served at room temperature. So you can grill your eggplant in advance and assemble the whole thing later.
Try this recipe for your next dinner party or just for yourself! You will thank me later.
Other recipes you might like:
Grilled eggplant with tomatoes and yogurt sauce
- Pre-heat grill to medium high.
- Slice eggplant lengthwise about 1/3" thick. Lay slices flat on a baking sheet.
- Mix together in a small bowl the coriander, salt and cayenne pepper.
- Brush eggplant with 3 tbsp olive oil on both sides, then sprinkle both sides with the spice mix.
- Grill the eggplant until softened and nicely browned, about 5 minutes per side.
- Slice tomatoes in half and place them in a bow.
- Cut jalapeno in half lengthwise, remove the seeds and slice thin. Add to the bowl.
- Chop mint, add to the bowl.
- Add lemon juice, olive oil and salt and toss well.
Yogurt mint sauce
- In another bowl, whisk together Greek yogurt, milk, salt and pepper.
- Add a tablespoon of chopped mint and stir.
- Lay the eggplant slices on the plates, top with tomato salad and drizzle with yogurt sauce. Serve at room temperature.