This is a ridiculously simple and easy dish...When it comes to “meaty” veggies, eggplant is right up there.As you all know I am total carnivore but I like aubergines well enough..
This is a simple and easy way of prettying up eggplants and making them taste yummier with that dip and hello.. some pomegranates, mint leaves and chillies!! Honestly, look at it…..how could you NOT want to scoop up that eggplant and stuff the whole thing in your mouth? Oh – you mean its only me??
Anyways make this today..or any time you want to take a break from meat and have to settle for meaty veggies instead..This has become my goto side dish for Meatless Mondays!
INGREDIENTS
For the Grilled Eggplant:
- 2 large eggplants
- ¼ cup olive oil
- Salt and pepper
- For the Yoghurt Sauce:
- 3/4 cup plain unsweetened thick yoghurt (Greek or natural)
- 2 tbsp Mayonnaise
- 2 garlic clove, minced (Medium size)
- 1 tsp cumin powder
- 1 to 2 tbsp fresh lemon juice (use amount to taste)
- 1 tbsp tahini (sesame paste) (you can leave this out if you don't have it, it is still a tasty sauce)
- ¼ tsp salt, slightly heaped (about ⅜ tsp)
- Black pepper
- ½ pomegranate, seeds only
- 2 tbsp mint leaves, finely sliced
- 2 tbsp coriander / cilantro leaves
- Red chilli, finely sliced (to taste)
- Wedges or cheeks of lemon (optional)
INSTRUCTIONS:
- Combine the Yoghurt Sauce ingredients in a bowl and mix well. Set aside for the flavours to develop. The longer you leave it, the better it will taste.
- Cut the eggplant into 1.5cm / ⅔" thick rounds.
- Brush one side of each eggplant with olive oil. The more you use, the yummier it will be!
- Sprinkle the oiled side of the eggplant with salt and pepper.
- Heat a griddle pan (or BBQ) on medium high heat.
- Place the oiled side of each eggplant onto the pan and grill for 2 to 3 minutes until it gets deep char lines on it. While the first side is cooking, brush the other side of each eggplant with the remaining olive oil and sprinkle with salt and pepper.
- Turn the eggplant and cook the other side until the eggplant is cooked through but still holding it's shape. The easy way to tell is to prod the centre - if you feel resistance, it needs to cook more.
- Remove the eggplant onto a serving plate and let it cool for a few minutes. Then spoon a dollop of the yoghurt sauce on each, and scatter with coriander/cilantro, mint, pomegranate seeds and chili. Drizzle with extra olive oil and serve with cheeks or wedges of lemon, if desired.
- If the stove / BBQ is too hot, the eggplant will burn before it cooks through. And let's face it, uncooked eggplant is pretty horrid.
- Adjust the lemon, chilie as per your taste.
- I added some red bell pepper too on the top just coz I had them chopped up and happen to love them!