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–+ servings

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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Servings 8

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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