It’s the ultimate balance of smoky and sweet flavours, and is ready in just 30 minutes. This Chargrilled eggplant with yoghurt sauce recipe is the ideal side dish for your next dinner party.
Serves66
Cook time15 mins15 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
2 (about 300g each) eggplants, cut into 1cm-thick slices
½ cup (140g) natural yoghurt
2 tbs tahini
¼ cup (60ml) lemon juice
1 small garlic clove, crushed
1 tbs pistachio dukkah
¼ cup pomegranate seeds
¼ cup mint leaves
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a barbecue grill or chargrill on medium-high. Spray both sides of the eggplant slices with olive oil spray. Cook, in 2 batches, for 2-3 mins each side or until tender and charred. Transfer to a plate. Set aside to cool slightly.
Step 2
Whisk the yoghurt, tahini, lemon juice and garlic in a small bowl until combined. Season with salt.
Step 3
Arrange the eggplant on a serving platter. Top with spoonfuls of the yoghurt sauce. Sprinkle with dukkah, pomegranate seeds and mint leaves.
