Grilled eggplant
6 servings
20 minutes
Grilled eggplants are a simple yet exquisite dish of European cuisine, perfect for summer dinners outdoors. The grill gives the eggplants an appetizing golden color and a rich, slightly smoky flavor. Their softness and natural sweetness pair wonderfully with a refreshing sauce made from yogurt, tahini, garlic, and lemon juice. Mint, parsley, and cilantro leaves add notes of freshness and aroma, turning the dish into a true gastronomic masterpiece. This side can be served with meat or fish or enjoyed as a standalone dish. Grilled eggplants combine simplicity and elegance that transport you to the atmosphere of a cozy Mediterranean evening from the very first bite.
1
Slice the eggplants into 2 cm thick rounds.
- Eggplant: 2 pieces
2
Brush each slice with oil and season to taste.
- Olive oil: 2 tablespoons
- Chopped cilantro (coriander leaf): to taste
- Chopped parsley: to taste
- Chopped mint leaves: to taste
3
Heat the grill or barbecue pan. Fry the eggplants for 2-3 minutes on each side until golden brown.
- Eggplant: 2 pieces
4
Mix yogurt with tahini, garlic, lemon juice, and herbs, and add salt.
- Yoghurt: 250 ml
- Tahini: 3 tablespoons
- Garlic: 1 clove
- Lemon juice: 1 tablespoon
- Chopped cilantro (coriander leaf): to taste
- Chopped parsley: to taste
- Chopped mint leaves: to taste
5
Pour the dressing over the eggplants and sprinkle with the remaining herb leaves.
- Chopped cilantro (coriander leaf): to taste
- Chopped parsley: to taste
- Chopped mint leaves: to taste
