Grilled Eggplant With Yoghurt Dressing, Mint & Raspberry Vinegar
Grilled Eggplant With Yoghurt Dressing, Mint & Raspberry Vinegar
So simple, delicious and full of flavour. Wow your guests with this vibrant side dish.
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Ingredients
- 3 eggplants large, cut into thick slices
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- sea salt & cracked black pepper
- 2 cups greek yoghurt
- 1/2 cup mint leaves finely chopped
- 1 teaspoon honey
- pinch lemon zest grated, optional
- 1/4 cup mint leaves finely chopped
- 1/4 cup pine nuts toasted
- raspberry vinegar or pomegranate seeds
Instructions
- Preheat a char grill pan or barbecue.
- Place the eggplant in a bowl with the olive oil and cumin. Season well and mix to combine. Grill for 5 minutes on each side until cooked through but still holding its shape. Lay the eggplant slices flat on a plate to cool.3 eggplants, 2 teaspoons extra virgin olive oil, 1/2 teaspoon ground cumin, sea salt & cracked black pepper
- For the yoghurt sauce: Place all the ingredients in a bowl, season and mix well.2 cups greek yoghurt, 1/2 cup mint leaves, 1 teaspoon honey, pinch lemon zest
- To serve, top each eggplant round with a good dollop of the yoghurt sauce. Garnish with mint, toasted pine nuts and a drizzle of raspberry vinegar or sprinkling of pomegranate seeds. Serve immediately (the pomegranate or raspberry vinegar will get runny and messy if you wait).3 eggplants, 2 cups greek yoghurt, 1/2 cup mint leaves, 1/4 cup pine nuts, raspberry vinegar
Notes
I usually use pomegranate seeds as they are amazing in this recipe, but they are hard to find when not in season, so I’ve substituted with a drizzle of raspberry vinegar. This can be found in good quality produce stores.
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