Grilled Eggplant with Yogurt Sauce

Grilled Eggplant with Yogurt Sauce Recipe
Serves: 6

Cost per Serving:



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1 large eggplant or 3 Japanese eggplants (about 1 1/2 lb. total), sliced into 1/2-inch-thick planks
Salt and pepper
1 cup plain yogurt (not nonfat)
1 clove garlic, minced
1 teaspoon cumin
2 teaspoons lemon zest
1 tablespoon lemon juice
1/2 cup olive oil
1/3 cup sliced scallion greens for garnish, optional


Prep: 10 Minutes
Cook: 10 Minutes
Stand: 15 Minutes

1. Place eggplant on a double layer of paper towels on a work surface; lightly salt eggplant and let stand 15 minutes. Preheat grill to medium-high. In a small bowl, combine yogurt, garlic, cumin, lemon zest and juice and 1/4 tsp. salt. Taste and adjust seasoning, if necessary. Cover and refrigerate yogurt mixture.

2. Brush both sides of eggplant slices with olive oil, lightly oil grates and place on grill. Cook until eggplant is tender, about 10 minutes, turning once or twice. Remove to a platter, sprinkle with pepper and serve with sauce.

Created date

June 2014

Nutritional Information

Calories 210
Fat 20 g
Satfat 3 g
Protein 3 g
Carbohydrate 7 g
Fiber 3 g
Cholesterol 5 mg
Sodium 214 mg