Grilled eggplant with yogurt sauce
4 servings
45 minutes
Grilled eggplants with yogurt sauce are a harmony of simplicity and exquisite taste. Inspired by American cuisine, this recipe combines tender, slightly sweet eggplants with a refreshing, tangy yogurt-based sauce. Baked until soft and then grilled, the eggplant rounds acquire a subtle smoky aroma and an appetizing golden crust. The yogurt sauce enriched with herbs and fresh vegetables adds lightness and a refreshing touch to the dish. It is the perfect side for meat, a light standalone dish, or an appetizer for summer evenings. The simplicity of preparation makes it accessible even for beginners, while the richness of flavor will delight true gourmets.
1
Preheat the oven to 200 degrees. Wash the eggplants and poke them with a fork in twelve places. Place in the oven and bake for 30 minutes until soft (they should shrivel a bit and brown). Remove from the oven and let cool.
- Eggplant: 700 g
2
Preheat the grill. Cut the eggplants diagonally into thick slices, about 2 cm thick.
- Eggplant: 700 g
3
Salt and pepper the eggplant slices and drizzle with oil. Grill for 5 minutes on each side. Place on a plate and sprinkle with chopped parsley and dill.
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 20 ml
- Parsley: 40 g
- Dill: 40 g
4
Mix yogurt, vegetables, onion, and herbs in a large bowl. Season the eggplants with the resulting sauce.
- Yoghurt: 225 ml
- Tomatoes: 50 g
- Cucumbers: 50 g
- Shallot: 1 piece
- Parsley: 40 g
- Dill: 40 g
