Grilled Eggplant With Yoghurt Dressing, Mint & Raspberry Vinegar
So simple, delicious and full of flavour. Wow your guests with this vibrant side dish.
Servings 8
Calories 116
Ingredients
- 3 eggplants large, cut into thick slices
- 2 tsp extra virgin olive oil
- 0.5 tsp ground cumin
- sea salt & cracked black pepper
- 2 cups greek yoghurt
- 0.5 cup mint leaves finely chopped
- 1 tsp honey
- pinch lemon zest grated, optional
- 0.25 cup mint leaves finely chopped
- 0.25 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 tsp extra virgin olive oil, 0.5 tsp 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, 0.5 cup mint leaves, 1 tsp 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, 0.5 cup mint leaves, 0.25 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.