Grilled Eggplant
4 servings
20 minutes
Grilled eggplants are a simple and elegant dish of European cuisine that combines the rich flavor of vegetables with the aroma of a roasted crust. The grill enhances the natural sweetness of eggplants, giving them a light smoky note. A dressing made from yogurt, tahini, garlic, and lemon juice adds a creamy texture and refreshing taste with nutty and spicy undertones. The origins of this recipe trace back to Mediterranean culinary traditions where grilling is used to enhance vegetable flavors. The dish is perfect as a light appetizer, side dish, or base for more complex gastronomic experiments. Serving it with herbs like cilantro, parsley, and mint makes it fresh and aromatic. It's an ideal choice for warm summer evenings and friendly gatherings.
1
Slice the eggplants into 2 cm thick rounds.
- Eggplants: 2 pieces
2
Brush each slice with oil and season to taste.
- Olive oil: 2 tablespoons
- Chopped cilantro (coriander): to taste
- Chopped parsley: to taste
- Mint leaves: to taste
3
Heat the grill or barbecue pan. Fry the eggplants for 2-3 minutes on each side until golden brown.
- Eggplants: 2 pieces
4
Mix yogurt with tahini, garlic, lemon juice, and herbs, and add salt.
- Yogurt: 250 ml
- Tahini: 3 tablespoons
- Garlic: 1 clove
- Lemon juice: 1 tablespoon
- Chopped cilantro (coriander): to taste
- Chopped parsley: to taste
- Mint leaves: to taste
5
Pour the dressing over the eggplants and sprinkle with the remaining herb leaves.
- Yogurt: 250 ml
- Tahini: 3 tablespoons
- Garlic: 1 clove
- Lemon juice: 1 tablespoon
- Chopped cilantro (coriander): to taste
- Chopped parsley: to taste
- Mint leaves: to taste