Best 3 Grilled Eggplant And Greens With Spiced Yogurt Recipes

Grilled Eggplant and Greens with Spiced Yogurt: A Symphony of Flavors for a Wholesome Meal

Indulge in the delightful fusion of Grilled Eggplant and Greens with Spiced Yogurt, a culinary masterpiece that marries smoky eggplant, vibrant greens, and creamy yogurt into a symphony of flavors. This delectable dish not only tantalizes your taste buds but also nourishes your body with an array of essential nutrients. Discover how to craft this flavorful meal with our easy-to-follow recipes, featuring variations that cater to diverse dietary preferences. From the classic combination of grilled eggplant and greens to vegan and gluten-free alternatives, our recipes guide you through each step to create a satisfying and wholesome dish that will become a household favorite.

Here are our top 3 tried and tested recipes!

GRILLED EGGPLANT WITH YOGHURT SAUCE

Grilled Eggplant with Yoghurt Sauce image

This is adapted from a recipe by Karen Martini, a great Australian chef. Simple to make and so incredibly delicious. A "meaty" meat free dish for carnivores! I have noted where I strayed from the original recipe. This serves 3 to 4 as a light meal (accompanied with, for example, couscous), or 6 to 8 as a side.

Provided by Nagi | RecipeTin Eats

Categories Main Side

Time 15m

Number Of Ingredients 15

Ingredients

3 large eggplants
1/4 cup olive oil
Salt and pepper
1 cup plain unsweetened yoghurt ((Greek or natural))
1 garlic clove (, minced (Medium size. 1 large clove will make it too garlicky))
1 tsp cumin powder ((Note 1))
1 to 2 tbsp fresh lemon juice ((use amount to taste) (Note 2))
2 tbsp tahini ((sesame paste) (you can leave this out if you don't have it, it is still a tasty sauce))
1/4 tsp salt (, slightly heaped (about 3/8 tsp))
Black pepper
1/2 pomegranate (, seeds only (Note 3))
2 tbsp mint leaves (, finely sliced)
2 tbsp coriander / cilantro leaves
Red chilli (, finely sliced (to taste) (Note 4))
Wedges or cheeks of lemon ((optional))

Steps:

Combine the Yoghurt Sauce ingredients in a bowl and mix well. Set aside for the flavours to develop. The longer you leave it, the better it will taste.
Use a potato peeler to peel "strips" off the eggplant vertically as per the photo below. If your potato peeler is not sharp enough or if the eggplant is on the soft side, you might need to do this with a small sharp knife.
Cut the eggplant into 1.5cm / 2/3" thick rounds.
Brush one side of each eggplant with olive oil. The more you use, the yummier it will be!
Sprinkle the oiled side of the eggplant with salt and pepper.
Heat a griddle pan (or BBQ) on medium high heat. (Note 5)
Place the oiled side of each eggplant onto the pan and grill for 2 to 3 minutes until it gets deep char lines on it. While the first side is cooking, brush the other side of each eggplant with the remaining olive oil and sprinkle with salt and pepper.
Turn the eggplant and cook the other side until the eggplant is cooked through but still holding it's shape. The easy way to tell is to prod the centre - if you feel resistance, it needs to cook more.
Remove the eggplant onto a serving plate and let it cool for a few minutes. Then spoon a dollop of the yoghurt sauce on each, and scatter with coriander/cilantro, mint, pomegranate seeds and chili. Drizzle with extra olive oil and serve with cheeks or wedges of lemon, if desired.

Nutrition Facts : ServingSize 521 g, Calories 317 kcal, Carbohydrate 34.1 g, Protein 9.2 g, Fat 18.3 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 210 mg, Fiber 15.6 g, Sugar 19.4 g

SPICY GRILLED EGGPLANT

Spicy Grilled Eggplant image

This side goes well with any meat you might also be grilling. Thanks to the Cajun seasoning, the zesty eggplant gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 4

Ingredients

2 small eggplants, cut into 1/2-inch slices
1/4 cup olive oil
2 tablespoons lime juice
3 teaspoons Cajun seasoning

Steps:

Brush eggplant slices with oil. Drizzle with lime juice; sprinkle with Cajun seasoning. Let stand 5 minutes. , Grill eggplant, covered, over medium heat or broil 4 in. from heat until tender, 4-5 minutes per side.

Nutrition Facts : Calories 88 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges

GRILLED EGGPLANT WITH YOGURT AND MINT

Grilled Eggplant With Yogurt and Mint image

Provided by Food Network Kitchen

Categories side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 large 1 1/2-pound eggplant
Kosher salt
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup 2-percent Greek yogurt
1 teaspoon dried mint
1/2 teaspoon ground cumin
Pinch cayenne pepper

Steps:

Stripe the eggplant with a vegetable peeler and cut into 1/2-inch-thick slices. Sprinkle the eggplant slices generously with salt, place in a colander and let sit 30 minutes. Rinse the eggplant under cold water and pat thoroughly dry.
Meanwhile, combine the olive oil and garlic in a small glass cup, and microwave just until the oil is hot and bubbling, about 20 seconds. Whisk together the yogurt, mint, cumin, cayenne, 2 tablespoons water and salt to taste in a small bowl.
Heat a grill pan over medium-high heat or prepare an outdoor grill for medium-heat cooking. Brush the eggplant slices on both sides with the oil and garlic mixture. Grill until the eggplant is browned and tender, moving and turning the slices frequently, about 15 minutes. Drizzle the mint sauce onto the eggplant slices.
Per serving: Calories: 110; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 11 grams; Sugar: 5 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 130 milligrams

Nutrition Facts : Calories 110 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 130 milligrams, Carbohydrate 11 grams, Fiber 6 grams, Protein 3 grams, Sugar 5 grams

Tips:

Choose the right eggplant: Look for small to medium-sized eggplants that are firm and have smooth, unblemished skin. Avoid eggplants that are too large, as they tend to be more bitter.
Slice the eggplant evenly: This will help to ensure that the eggplant cooks evenly. If the slices are too thick, they will not cook through properly. If the slices are too thin, they will burn easily.
Season the eggplant well: Eggplant is a mild-flavored vegetable, so it is important to season it well. Use a combination of salt, pepper, and other spices to taste. You can also add a marinade to the eggplant before grilling.
Do not overcrowd the grill: When grilling eggplant, it is important to leave enough space between the slices so that they can cook evenly. If the slices are too close together, they will steam instead of grill.
Cook the eggplant until it is tender: Eggplant should be cooked until it is tender but still slightly firm. If the eggplant is overcooked, it will become mushy. You can check the eggplant for doneness by piercing it with a fork. If the fork goes through easily, the eggplant is done.
Serve the eggplant immediately: Grilled eggplant is best served immediately. You can serve it as a side dish or as a main course. You can also add it to salads, sandwiches, or wraps.

Conclusion:

Grilled eggplant and greens with spiced yogurt is a delicious and healthy dish that can be enjoyed for lunch or dinner. The eggplant is grilled until tender and smoky, and the greens are wilted and flavorful. The spiced yogurt adds a tangy and creamy touch to the dish. This dish is also a great way to get your daily dose of vegetables.