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Grilled Eggplant with Yogurt Sauce
This recipe makes a great appetizer -- or, along with pita, rice, and salad, a great main course.

Ingredients:
for the eggplant
2 eggplants (each about 1 1/2 pounds)
salt and pepper to taste
olive oil for brushing
2 tablespoons minced fresh parsley
2 tablespoons minced fresh dill
for the yogurt sauce
1 cup plain yogurt
1/4 cup minced cucumber
1/4 cup minced tomato
1 shallot, minced
1 tablespoon finely minced fresh parsley
1 tablespoon finely minced fresh dill
salt and pepper to taste

Directions:
1. Make the eggplant: Preheat oven to 400 degrees. Wash the eggplants, and pierce each one a dozen times with a fork. Place in the oven, and cook until just tender, about 30 minutes. (The eggplants should be slightly wrinkled, smaller, and slightly browned.) Remove and cool.
2. When ready to serve, heat grill. Cut off the eggplant stems, then make thick, diagonal eggplant slices. They should be about 3/4 inch thick each, and there should be about 6 from each eggplant.
3. Season the eggplant slices with salt and pepper, and brush with a little olive oil. When grill is hot, place on grill and cook for about 5 minutes per side, or until the slices are nicely browned. Arrange in single layer on platter, and sprinkle with the parsley and dill.
4. Make yogurt sauce: Mix all of the ingredients together in a bowl. Serve over the eggplant slices or on the side.

Another way to prevent eggplant from drying out on the grill is to prebake it whole. Slicing it and finishing it on the grill gives it a wonderful, smoky flavor. This recipe makes a great appetizer -- or, along with pita, rice, and salad, a great main course. Serves 4 as a first course