Turkish · Dinner
Grilled Eggplant with Yogurt Sauce
Halved eggplant is charred over live flame until the skin blisters and the flesh turns smoky and tender, then plated over a garlic-yogurt sauce and finished with olive oil, sumac and fresh herbs. A gluten-free Turkish grill dish, light, smoky and tangy, served warm as a simple vegetarian main.
$3
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
295Calories
8.4gProtein
19.8gFat
22.1gCarbs
11.4gSugar
9.1gFiber
730mgSodium
13mgChol
4.1gSat Fat
880mgPotassium
150mgCalcium
1.6mgIron
0.2mcgVitamin B12
8.5mgVitamin C
Goes well with
Sauvignon Blanc
local
Ayran
international
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
high-fiber
gluten-free
Instructions
1
Prep
Pierce the whole eggplant several times with a fork. Preheat a grill or grill pan over high heat until very hot and lightly smoking.
2
Char
Grill the eggplant directly over high heat, turning every 3–4 minutes, for 15–18 minutes until the skin is blackened and blistered and the flesh is completely soft.
3
Rest
Transfer the charred eggplant to a plate and let it rest for 10 minutes until cool enough to handle.
4
Build
Whisk the yogurt, finely grated garlic, lemon juice and half the salt together in a small bowl until smooth, then spread the sauce over a serving plate.
5
Finish
Peel the blackened skin off the eggplant, slice the flesh lengthwise, and season with the remaining salt and black pepper, then arrange over the yogurt sauce.
6
Plate
Drizzle the eggplant with extra virgin olive oil, scatter the sumac and chopped fresh parsley over the top, and serve immediately while still warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g500g eggplant (2 medium)
- 160g160g plain whole-milk yogurt
- 2 clove2 clove garlic
- 2 tsp2 tsp lemon juice
- 30ml30ml extra virgin olive oil, plus extra for finishing
- 1 tsp1 tsp sumac
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp salt, divided
- a pinch of black pepper
