Grilled eggplant with tomatoes and yogurt sauce
This easy recipe for grilled eggplant with tomatoes and yogurt sauce is just what you need to break the monotony of grilled vegetables.
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: Mediterranean, Middle Eastern
Diet: Diabetic, Gluten Free, Vegetarian
Keyword: grilling, summer
Servings: 4
Calories: 192kcal
Author: Veronique Eichler
Grilled eggplant
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.
Tomato salad
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.
Calories: 192kcal | Total Carbohydrate: 19g | Protein: 6g | Total Fat: 12g | Saturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 336mg | Potassium: 800mg | Dietary Fiber: 8g | Total Sugars: 12g | Vitamin A: 936IU | Vitamin C: 25mg | Calcium: 84mg | Iron: 1mg | Includes Added Sugar: 0g