Name: Grilled eggplant with tangy yougart sauce (contemporary middle eastern recipe) recipe by Archana Srivastav at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Eggplant large 2; Olive oil 2table spoon; Salt to taste; Black Pepper to taste; For yougart sauce; Unsweetened yougart 1cup; Garlic clove crushed 1teaspoon; Cumin powder 1teaspoon; Tahini paste 2teaspoon; Lemon juice 1teaspoon; Salt to taste; Black pepper 1/4teaspoon; FOR GARNISH; Pomegranate seeds 1table spoon; Crushed Mint leaves 1table spoon; Red chilli finely chopped 1tsp; Lemon wedges 2

ABOUT Grilled eggplant with tangy yougart sauce (contemporary middle eastern recipe) RECIPE

This grilled eggplant is very easy to make ..and very yummy in taste ..infact it is a 'meaty ' meat free dish for carnivores. This recipe is inspired by Australian Chef Keren Martiny ..thax a lot Karen for this wonderful recipie.

Ingredients Serving: 4

Eggplant large 2
Olive oil 2table spoon
Salt to taste
Black Pepper to taste
For yougart sauce
Unsweetened yougart 1cup
Garlic clove crushed 1teaspoon
Cumin powder 1teaspoon
Tahini paste 2teaspoon
Lemon juice 1teaspoon
Salt to taste
Black pepper 1/4teaspoon
FOR GARNISH
Pomegranate seeds 1table spoon
Crushed Mint leaves 1table spoon
Red chilli finely chopped 1tsp
Lemon wedges 2

Instructions

Combine the yoghurt sauce ingredient in a big bowl . Set aside for the flavours to develop.
Use of potato peeler to peel strips of the eggplant vertically
Cut egg plant into 1.5 inch thick rounds
Brush both side of eggplant with olive oil properly
Sprinkle salt and pepper on the eggplant and leave for 10 minutes to marinate
Heat a grill pan on medium high heat
the marinated eggplant on the grill pan 4 to 3 minutes until it gets deep char line on it.
Downtown at plants and cook the other side only 1 minute until cook
Remove the eggplant in onto a serving plate and let it cool for a minute
Then Scoop a dollop of yoghurt sauce on each of eggplant roundels
Now your eggplants are ready to serve .
Garnish them with mint leaves , pomegranate seeds and chopped red chilli
Serve With Love.

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