Grilled Eggplant with Spiced Yogurt
Grilled Eggplant with Spiced Yogurt
A delicious and simple eggplant recipe. Adapted from Bon Appetit.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Ingredients
- 1 globe eggplant (about 1 pound)
- 3/4 teaspoon turmeric
- 4 Tablespoons extra virgin olive oil
- fine sea salt
- freshly ground black pepper
- 2 cups baby spinach leaves for serving
- 1/2 cup mint leaves
- 3/4 cup plain Greek yogurt
- 1/4 teaspoon garam masala
- lemon wedges for serving
- 2 Tablespoons pomegranate seeds for serving
Instructions
- Prepare a grill for medium-high heat.
- Cut eggplant into 1/2" thick diagonal slices. Toss in a bowl with turmeric and 2 Tablespoons olive oil. Season with 1/2 teaspoon salt and a few grinds of black pepper.
- Grill eggplant until tender and charred in spots. Alternatively, you may roast eggplant slices at 425 degrees F for 20 minutes, or until tender.
- In a medium bowl, combine spinach leaves and mint leaves. Drizzle with 1 Tablespoon olive oil.
- In a small bowl, combine yogurt and garam masala, plus a pinch of salt and pepper.
- Place warm grilled eggplant directly on top of the greens. This will help wilt them just enough.
To Serve
- Spread yogurt mixture on the bottom of a serving platter. Top with greens. Place still-warm eggplant on top of the greens. Serve with lemon wedges and sprinkle with pomegranate seeds.
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