Grilled eggplant with yogurt-mint dip
Votes: 3
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 110, total fat 7 G., saturated fats G., proteins 3 G., carbohydrates 11 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 110, total fat 7 G., saturated fats G., proteins 3 G., carbohydrates 11 G., fiber G., cholesterol mg, sodium mg, sugar G.
Eggplant is considered to be native to India, but its flavor and nutritional value have earned it a worldwide following. Eggplants make excellent appetizers when fried or baked. Fried eggplants pair beautifully with a sauce of yogurt, olive oil, garlic, and mint. They're quick and easy to prepare and can be served as a main course or as a side dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large eggplant weighing about 680 grams.
- 2 tbsp. l. olive oil
- 2 cloves garlic, finely chopped
- 1/4 cup Greek yogurt, 2% fat
- 1 teaspoon dried mint
- 1/2 tsp ground cumin
- A pinch of cayenne pepper
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Cooking the dish according to the recipe:
- Peel the eggplants with a vegetable peeler and slice them into slices a little over a centimeter thick. Sprinkle the slices generously with salt, place them in a colander, and let them sit for 30 minutes. Then rinse with cold water and shake out the excess water.
- Meanwhile, combine the olive oil and garlic in a small glass bowl, then microwave until the oil is hot and bubbling, about 20 seconds. In a small bowl, whisk together the yogurt, mint, cumin, cayenne pepper, 2 tablespoons water, and salt to taste.
- Preheat a grill pan over medium heat or preheat an outdoor grill to medium. Brush both sides of the eggplant slices with the oil-garlic mixture.Chef's Notes
When grilling eggplant, watch carefully to ensure even cooking. Turn them frequently to prevent them from burning on the hot grill before they're fully cooked. If using a grill pan, you may want to grill the eggplant in two batches to avoid overcrowding the pan.. - Cook until the eggplants are golden brown and tender, turning occasionally, about 15 minutes. Drizzle the eggplant slices with the yogurt dressing.
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