Grilled Eggplant with Yogurt and Tomato Sauces
Elevate your next meal with this vibrant and flavor-packed Grilled Eggplant with Yogurt and Tomato Sauces! Perfectly charred slices of tender eggplant are the star of this dish, complemented by a cool, garlicky yogurt sauce and a rich, spiced tomato sauce infused with cumin, paprika, and fresh parsley. The smoky grill marks paired with the creamy and tangy yogurt create an irresistible contrast, while the zesty tomato topping adds depth and warmth. This Mediterranean-inspired recipe is not only a healthy vegetarian option but also simple to prepare, making it ideal for busy weeknights or laid-back entertaining. Serve it warm or at room temperature as a stunning side dish or light main course that will leave your guests impressed! Keywords: grilled eggplant, yogurt sauce, tomato sauce, Mediterranean recipe, vegetarian dish, easy dinner ideas, healthy side dish.
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Recipe Information
Ingredients
- 2 large Eggplants
- 1 teaspoon Salt
- 4 tablespoons Olive oil
- 1 cup Plain yogurt
- 1 clove Garlic
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley
- 2 medium Tomatoes
- 1 tablespoon Tomato paste
- 1 small Onion
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground paprika
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Sugar
- 0.25 cup Water
Instructions
Slice the eggplants lengthwise into 1/2-inch slices. Sprinkle with 1 teaspoon of salt and let them sit for 15 minutes on a paper towel to draw out excess moisture. Pat dry with another paper towel.
Brush both sides of the eggplant slices with 2 tablespoons of olive oil.
Preheat a grill or grill pan to medium heat. Grill the eggplants for 3-4 minutes per side until tender and slightly charred. Set aside.
Prepare the yogurt sauce: In a small bowl, mix the yogurt, minced garlic, 1 tablespoon of lemon juice, and 1 tablespoon of chopped parsley. Stir well and set aside.
Prepare the tomato sauce: Heat the remaining 2 tablespoons of olive oil in a pan over medium heat. Finely chop the onion and sauté it until translucent, about 5 minutes.
Chop the tomatoes and add them to the pan along with the tomato paste, ground cumin, paprika, black pepper, sugar, and 1/4 cup of water. Let simmer for 10 minutes until the sauce thickens slightly.
Remove the tomato sauce from heat and stir in the remaining 1 tablespoon of parsley and 1 tablespoon of lemon juice.
To serve, arrange the grilled eggplants on a serving platter. Drizzle the yogurt sauce over the eggplant, then spoon the tomato sauce on top.
Serve warm or at room temperature as a side dish or light main course.
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 2590 mg | 113% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 61.1 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 655 mg | 50% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3768 mg | 80% | |
*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.
