Ingredients
Scale
- 2 medium eggplants (about 1 lb)
- 3 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 1 cup Greek yogurt
- Juice of 1 lemon
- Salt and pepper to taste
- 2 tbsp fresh herbs (parsley or mint), chopped
Instructions
- Slice the eggplants into half-inch rounds and sprinkle lightly with salt. Let sit for 30 minutes to draw out excess moisture.
- Preheat your grill to medium-high heat.
- Pat the eggplants dry with a paper towel and brush both sides with olive oil.
- Grill the eggplants for about 5-7 minutes per side until tender and charred.
- In a bowl, mix Greek yogurt, minced garlic, lemon juice, salt, and pepper until smooth.
- Remove the eggplants from the grill and top each slice with a dollop of yogurt sauce. Garnish with fresh herbs before serving.
Notes
- Experiment with different herbs like dill or cilantro in your yogurt sauce for added flavor.
- A sprinkle of chili flakes can add a nice kick if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 eggplant round (50g)
- Calories: 90
- Sugar: 2g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg