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Grilled Middle-Eastern Eggplant w/ Yoghurt Sauce

with Greek Style Yoghurt
  • Prep 20 mins
  • Cook 10 mins
  • Serves 4 - 6

Method

  1. Step 1
    In a large mixing bowl, combine all yoghurt sauce ingredients together and set aside.
  2. Step 2
    Prepare eggplants by cutting them into 1.5cm rounds. Once cut, generously coat both sides of each slice with olive oil, salt and pepper.
  3. Step 3
    On a BBQ or in a griddle pan over medium-high heat, cook eggplant for 2-3 minutes on each side. Pierce the centre of the eggplant with a fork to test tenderness. Repeat process until all eggplant is cooked. Place on paper towel briefly to absorb excess moisture.
  4. Step 4
    Place eggplant on serving plate and dollop yoghurt dressing over the top. Garnish with pomegranate seeds, mint, coriander and lemon wedges.
Available in 1kg & 500g tub

Ingredients

  • 4 medium eggplants
  • 1/2 cup olive oil, more depending on size of eggplants
  • Salt and pepper, to taste

  • Dressing:
  • 1 cup Tamar Valley Greek Style Yoghurt
  • 2 garlic cloves, minced
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1 red chilli, cut into thin rounds
  • Salt and pepper, to taste
  • Garnish:
  • 1 pomegranate, deseeded (keep seeds)
  • 3 sprigs fresh mint, torn roughly
  • 1 tbsp coriander, torn roughly
  • Lemon wedges, to serve
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