Grilled eggplant with yogurt sauce
4 servings
30 minutes
Grilled eggplants with yogurt sauce are a refined dish of Greek cuisine infused with Mediterranean aromas. The tradition of grilling vegetables over an open flame is believed to have originated from the ancient Greeks, who used fresh produce and simple yet rich flavors. Grilled eggplants acquire a subtle smoky aroma, and their tender flesh becomes soft and juicy. A light, refreshing yogurt sauce with cucumber and lemon adds contrast to the dish, giving it a creamy texture and a slight tanginess. The harmony of flavors makes this recipe perfect for both a light lunch and a festive feast. Serving with lemon wedges completes the composition, adding freshness. This recipe is a true embodiment of sunny Greek flavor that highlights the simplicity and naturalness of the ingredients.
1
Preheat the grill or barbecue.
2
Cut the eggplants in half lengthwise and remove some flesh from the center. Brush with olive oil, season with salt and pepper. Place on the grill and cook for 5-7 minutes on each side.
- Eggplant: 1 kg
- Extra virgin olive oil: 0.3 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Meanwhile, in a small bowl, mix the peeled and grated cucumber (squeezing out excess liquid), yogurt, parsley, and lemon juice. Add salt and pepper.
- Cucumbers: 1 piece
- Fat-free natural yoghurt: 0.5 glass
- Chopped parsley: 2 tablespoons
- Lemon juice: 2 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Place the eggplants on a plate, pour sauce over them, and garnish with lemon slices.
- Lemon: 1 piece
