Fire Roasted Eggplant Aubergine with Yogurt
Embrace the smoky allure of Mediterranean cuisine with this Fire Roasted Eggplant Aubergine with Yogurt recipe. Whole eggplants are charred over an open flame or broiled to perfection, creating a rich, smoky flavor that forms the heart of this dish. The creamy Greek yogurt topping, infused with lemon juice, garlic, paprika, and cumin, adds a tangy and aromatic contrast to the tender roasted eggplant. With a final flourish of fresh parsley and optional ruby-red pomegranate seeds, this elegant dish is as visually stunning as it is delicious. Perfect as a starter, side dish, or light vegetarian main, this recipe is an easy way to impress your guests while capturing the authentic tastes of the Mediterranean. Serve it alongside warm pita or crusty bread for a truly satisfying experience!
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Recipe Information
Ingredients
- 2 pieces large eggplants
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 2 pieces garlic cloves (minced)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons pomegranate seeds (optional)
Instructions
Step 1: Prepare your grill, stovetop burner, or oven for high heat. Ensure the flame or heat source is strong enough to char the eggplants and create a smoky flavor.
Step 2: Pierce each eggplant a few times with a fork to allow steam to escape during cooking.
Step 3: Place the eggplants directly over the flame, on the grill grates, or under a broiler. Turn them occasionally using tongs, ensuring the skin gets evenly charred and the flesh becomes soft. This will take about 20-25 minutes.
Step 4: Once fully roasted, remove the eggplants from the heat and place them on a plate. Cover with foil and let them cool for 10 minutes—this will make peeling easier.
Step 5: While the eggplants cool, in a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, minced garlic, paprika, cumin, salt, and black pepper. Adjust seasoning to taste.
Step 6: Once the eggplants are cool enough to handle, peel off the charred skin and discard it. Chop the roasted flesh roughly or mash it with a fork, depending on your desired texture.
Step 7: Transfer the roasted eggplant to a serving dish and spread it out evenly. Drizzle the prepared yogurt mixture on top.
Step 8: Garnish with chopped parsley and, optionally, pomegranate seeds for a burst of color and flavor.
Step 9: Serve warm or at room temperature with crusty bread, pita, or as a side to grilled meats.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2396 mg | 104% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 32.5 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2714 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
