Grilled Eggplant With Yogurt And Mint Recipes

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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

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

SMOKY EGGPLANT DIP WITH YOGURT AND MINT



Smoky Eggplant Dip with Yogurt and Mint image

Provided by Ina Garten

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 9

2 1/2 pounds eggplant (2 medium)
1/4 cup plain whole milk Greek yogurt
2 tablespoons freshly squeezed lemon juice
2 tablespoons julienned fresh mint leaves, plus extra for serving
1 tablespoon minced garlic (3 cloves)
Good olive oil
1/2 teaspoon Sriracha
Kosher salt and freshly ground black pepper
Grilled or toasted pita triangles, for serving

Steps:

  • Make a fire on one side of a charcoal grill. When the fire is hot, prick the eggplants all over with a fork, and place them on the hot side of the grill for 10 minutes, turning occasionally, to char the skin all over. Move the eggplants to the cool side of the grill, put on the lid, making sure the vents are open, and roast the eggplants for 40 to 45 minutes, until they collapse when you press on them, turning once halfway through. Transfer the eggplants to a platter and cut in half lengthwise, allowing any liquid to run out.
  • With a slotted spoon, scoop the insides of the eggplants into the bowl of a food processor fitted with the steel blade, discarding the skin and any excess liquid. Add the yogurt, lemon juice, mint, garlic, 1 tablespoon olive oil, the Sriracha, 2 teaspoons salt, and 1 teaspoon pepper. Pulse just five or six times to combine but not puree the ingredients. Taste for seasonings; it should be highly seasoned!
  • Transfer to a shallow serving bowl, drizzle with olive oil, sprinkle with extra mint and salt, and serve warm or at room temperature with pita triangles.

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

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.

GRILLED EGGPLANT WITH MINT



Grilled Eggplant with Mint image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Grill 4 small Japanese eggplants over medium-high heat, turning, until very soft, 15 minutes. Cook 3 sliced garlic cloves in 3 tablespoons olive oil in a small skillet over medium heat, 2 to 3 minutes. Remove from the heat; add a pinch of red pepper flakes. Trim the ends off the eggplant and split open. Scrape the flesh with a fork and season with salt. Top with the garlic oil and sliced mint.

GRILLED EGGPLANT WITH LEBNEH



Grilled Eggplant with Lebneh image

Categories     Side     Vegetarian     Quick & Easy     Yogurt     Eggplant     Summer     Grill/Barbecue     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 7

1/2 cup lebneh* (thick Middle Eastern-style yogurt) or 1 cup whole-milk plain yogurt
1 garlic clove
1 teaspoon salt
2 to 4 tablespoons water
2 lb eggplant (2 medium), cut crosswise into 3/4-inch-thick slices
1/2 cup olive oil
Garnish: fresh mint leaves

Steps:

  • If using whole-milk plain yogurt, drain in a paper-towel-lined sieve set over a bowl, covered and chilled, 8 to 12 hours.
  • Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl. Whisk in lebneh or drained yogurt, 1/4 teaspoon salt, and enough water to make mixture resemble well-stirred sour cream.
  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on moderately high, covered, 10 minutes, then reduce heat to moderate.
  • Brush eggplant slices generously with oil on both sides and sprinkle with remaining 3/4 teaspoon salt. Grill slices on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until eggplant is tender, 12 to 15 minutes total. Transfer as cooked to a platter, arranging slices in 1 layer. Put a spoonful of yogurt mixture on each eggplant slice and top with a mint leaf.

GRILLED EGGPLANT AND GREENS WITH SPICED YOGURT



Grilled Eggplant and Greens with Spiced Yogurt image

First time grilling your greens? Lay them across the grill grates so they don't fall through, and be ready to turn them-they char quickly.

Provided by Alison Roman

Categories     Side     Yogurt     Mint     Eggplant     Kale     Summer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 10

2 medium Japanese eggplants or 1 globe eggplant (about 1 pound), sliced crosswise on a diagonal 1/2"-thick
3/4 teaspoon ground turmeric
6 tablespoons olive oil, divided, plus more for serving
Kosher salt
Freshly ground black pepper
2 large bunches hardy greens (such as kale or Swiss chard)
1/2 cup fresh mint leaves
3/4 cup plain Greek yogurt
1/4 teaspoon garam masala or curry powder
Lemon wedges (for serving)

Steps:

  • Prepare grill for medium-high heat. Toss eggplant with turmeric and 2 tablespoons oil in a medium bowl; season with salt and pepper. Toss greens with 2 tablespoons oil in a large bowl; season with salt and pepper.
  • Grill eggplant, turning often, until tender and charred in spots, 5-8 minutes; transfer to a large bowl.
  • Grill greens, turning often, until lightly charred in spots, about 2 minutes; transfer to a cutting board and let cool slightly. Remove thick ribs and stems from greens and discard. Tear large leaves into large pieces; transfer to bowl with eggplant, add mint and 2 tablespoons oil, and toss to combine.
  • Mix yogurt and garam masala in a small bowl; season with salt and pepper.
  • Spoon yogurt onto a platter and top with eggplant, greens, and mint mixture. Drizzle with more oil and serve with lemon wedges.

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

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

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