Grilled Eggplant with Garlic Yogurt

Name: Grilled Eggplant with Garlic Yogurt
Yield: Serves 2–4 people
Ingredients: Chili flakes, sumac, dill fronds, and/or mint leaves for garnish; Extra-virgin olive oil for brushing; Kosher salt and fresh cracked pepper to taste; ¾ cup (190 g) plain yogurt (or substitute coconut yogurt); Kosher salt; 1 tsp (5 ml) lemon juice; 2 tbsp (2.5 g) fresh mint, finely chopped; 2 tbsp (2.5 g) fresh dill, finely chopped; 1–2 garlic cloves, minced; 3–4 long Asian eggplants

Preparation info

Serves
2–4
people

Difficulty
Easy

Appears in

Seed to Table

By Luay Ghafari

Published 2023

About

Eggplants have a bad reputation. They can be bitter, mushy, bland, or just plain unappetizing if not prepared the right way. Grilling eggplants accentuates their meaty texture, which I personally love. This recipe can be scaled up or down. The same method can be applied to zucchini.

Ingredients

3–4 long Asian eggplants
Extra-virgin olive oil for brushing
Kosher salt
¾ cup (

Side dish
Vegetarian
Gluten-free

Method

Instructions

Prepare eggplants by slicing them in half vertically. Using a small paring knife, cut a ¼” (6mm) deep crosshatch pattern into the flesh of the eggplants. Rub the cut parts with a small amount of extra-virgin olive oil and sprinkle lightly with salt.
Grill eggplants for 5–8 minutes, until fork-tender and charred slightly. Transfer to a pla