Grilled Eggplant with Yogurt Sauce

From Cook's Country | June/July 2013

Why this recipe works:

To get grilled eggplant that isn’t leathery or spongy, the size of the slice is crucial; inch is just the right thickness to produce a charred exterior and tender flesh. For flavor, we quickly infuse olive oil with garlic and chiles in the microwave and brush it on the eggplant slices before… read more

To get grilled eggplant that isn’t leathery or spongy, the size of the slice is crucial; ¼ inch is just the right thickness to produce a charred exterior and tender flesh. For flavor, we quickly infuse olive oil with garlic and chiles in the microwave and brush it on the eggplant slices before grilling. We save a tablespoon of the oil and mix it with yogurt, lemon, and fresh herbs for a Mediterranean-inspired sauce to drizzle on at the end.

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Serves 6 to 8

For spicier eggplant, increase the amount of red pepper flakes to ¼ teaspoon.

Ingredients

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