There’s been waaaay too much meat, cheese and carbs on this blog lately. Time for some veggies! Here’s a quick Grilled Eggplant dish for you that’s a bit different from the usual. 15 minutes, and it’s on the table!
Grilled Eggplant
Any normal person who felt the need for some veggies to balance out all the carbs, cheese, meat and chocolate they consumed over the holiday period would probably post a fresh, crispy, leafy salad. And talk about cleansing and New Year’s resolutions to eat healthier and lose weight.
I really wish I were that type of person. If I were to try that, it just wouldn’t be the real me and things would get really quiet around here pretty quickly……
It takes a lot for me to get excited about a salad. Sorry, but it’s true. I’m just being honest.
So right now, I don’t have any salad inspirations to share. However, I got a Karen Martini cookbook for Christmas (legendary Australian chef!) and if there’s anyone who can get a Cheese Loving Carb Obsessed Carnivore excited about veggies, it’s her.
When it comes to “meaty” veggies, eggplant is right up there. I can eat a whole eggplant in one sitting and I will savour every bite. As long as it’s cooked through properly. Raw eggplant is terribly unpleasant. Like eating a sponge (I imagine. I haven’t actually ever bitten into a sponge before….).
“This is ridiculously simple to make and is one of those dishes that I would include in my “Meat Free for Carnivores” cookbook that I dream of making one day.”
Simply use a potato peeler to peel “strips” off the eggplant skin (makes it easier to eat plus it looks pretty), slice, chargrill then top with a simple yoghurt sauce. Sprinkle with mint and/or coriander leaves. Use a wooden spoon to spank a pomegranate to scatter over the ruby red seeds (so much fun!). And if you like heat, scatter over some chilli (fresh or dried).
This is a very satisfying meat free meal. A promise from one carnivore to another. 🙂
– Nagi
PS Pomegranates are most certainly not a pantry staple in my household. They are a bit of a holiday treat because I think they are a fabulous garnish that can make anything look festive and adds a touch of fresh sweetness. I happened to have half leftover from Christmas. But it is not a key component of this dish. Chopped up dried cranberries would work well too, for colour and a wee touch of sweetness.
PPS Honestly, look at it…..how could you NOT want to scoop up that eggplant with a giant spoon and stuff the whole thing in your mouth? Oh – is that just me who is that classless?
Vegetarian Grill Out!
This is also a great dish to make as part of a meat-free cookout. Here’s are some ideas for things I’d make:
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Spinach and Feta Gozleme or Vegetarian Quesadillas to start – great for cooking on BBQ’s!
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No Yeast Soft Flatbreads – try stuffing them with grilled veggies!
And more ways with eggplant
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Greek Moussaka (Eggplant Beef Bake) – the Greek version of Italian lasagna, made with layers of eggplant instead of pasta sheets. Epic!
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Moroccan Baked Eggplant with Beef – smeared with spices, baked until soft and topped with Moroccan spiced beef
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Grilled Miso Glazed Japanese Eggplant – caramelised with a Japanese miso glaze!
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Middle Eastern Roasted Eggplant with Couscous – slathered with Middle Eastern price rub and roasted until tender
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Eggplant is also commonly used in Thai Red and Green Curry
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Grilled Eggplant with Yoghurt Sauce
Ingredients
Grilled Eggplant
- 3 large eggplants
- 1/4 cup olive oil
- Salt and pepper
Yoghurt Sauce
- 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
Garnish
- 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)
Instructions
- 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.
Recipe Notes:
Hi Nagi
Have you thought about doing a Ruby Curry recipe? I put it into your search and Grilled Eggplant was the only thing that came up. Ruby Curry is pretty great though,
I tried this today and really enjoyed it, so easy so quick and tasty. I felt really healthy after that too! I didn’t have cumin – my yoghurt sauce was just the lemon juice, salt and pepper and it was fine. Thanks very much for this lovely recipe Nagi, it’s one I will return for a great eggplant cook.
I made these to have as a vegetable side dish for a carnivores BBQ on Saturday night with friends. I didn’t want to pay $10 for a pomegranate so used chopped dried cranberries instead. They were absolutely delicious, and so easy to make. Except for the alcohol consumed, cheese platter beforehand and dessert afterwards, it was a really healthy meal!
I’m so glad you enjoyed this Jayne! 🙂 I really think one of the best ways to serve eggplant is by BBQ-ing it!! N x
Unlike you, I can eat non vegetarian stuff only up to a point. Too much of it and I crave for vegetables and legumes and I turn into a vegetarian altogether and it takes some really good grilled chicken to make me convert again 😛
The grilled eggplant looks fabulous and you made the humble eggplant look rather elegant. 😀
Thanks very much!
I love the combination of eggplant and yogurt, but always cook the eggplant on stove top. So glad to find I can easily bake them and they look absolutely wonderful this way! I don’t use pomegranate so often in cooking too, but they look beautiful in the picture! 🙂
Thanks Maggie!!
This is one hearty vegetarian dish. Egg plants are one of my favorite foods, so delicious grilled. I would love to try your recipe on the grill with the Asian eggplant as that is what we have available here in HK. Wishing you a super weekend Nagi! Shared!
Oh yes, this would work just as brilliantly with the Asian eggplants! I would just cut if lengthwise instead of into discs 🙂
I’m the same way – could easily eat an entire eggplant myself – a well cooked eggplant that is. How can such a delicious vegetable be so dreadful when underdone? This looks like a fabulous meal, Nagi. On my ‘to make soon’ list for sure!
Thanks Marissa!! I know, I find that weird too. I think it is the only veggie that can’t be eaten raw, or almost raw. Even partially raw potato, if shredded finely, can make a wonderful salad (in fact, there is a Chinese recipe that uses almost raw potato that is SUPER delicious!)
Oooh, yum, Nagi! I fell in love with eggplant while living in Greece where they eat a lot of it. Just love the idea of this version with that yummy yoghurt sauce. Sounds a bit Ottolenghi-ish (love his recipes!) Got to give this one a try – has reminded me that I haven’t had any pomegranate for aaages, too.
It IS a bit Yotam-ish, isn’t it??!! He is my current celebrity chef crush…..so cool. His food is just SO cool!
I love pomegranate… and eggplant. What a beautiful, simple and delicious dish Nagi! Love the yogurt sauce! Pinned!
Thank you Mira! I thought you might like this one 😉
I could stick a fork in there and eat it all up. I love vegies and salad and everything like this eggplant dish. Beautiful
Thanks Tania! So glad you like the look of this! 🙂
This sounds yummy! I’m hoping that doing it with Greek yogurt would up the protein level sufficiently to meet my requirements. Otherwise I will have to use this as a side dish. I like getting a recipe that will make eggplant taste wonderful like this one surely does.
It will definitely work with Greek yoghurt! To increase protein even more, you could add a sprinkling of nuts 🙂
While one can never really get too much cheese or carbs in my books, this looks delicious 🙂 I need to give eggplant another chance I think.
YES you should Anna!! Eggplant is one of my favourite veggies 🙂 So versatile!
Nagi , You make healthy eating look so good. I am on a diet -just for a few weeks and compare to what am eating , this looks like dessert. I have to cleanse from holiday eating.
This is diet food Imma! Diet food without sacrificing 😉
Healthy eating definitely doesn’t have to be all about salads! This looks perfectly light yet satisfying. Yum 🙂
Thanks Tara!! I know…..when I think about getting more greens into my diet though, I always think salads!! 🙂
I am swooning over these pictures, Nagi! And that yogurt sauce has my attention!! Delicious!!
Oh shucks, thanks Annie! You’re so sweet! 🙂
Nagi..U magician ..u!! Love these… trying them ASAP. I do a mean smoked aubergine mash too.. check that out when you can..I am sure you will love that 🙂
Oooh – smoked eggplant mash? WOW. Never heard of it or thought of it. DEFINATELY going to check it out!! Thanks for the tip!
Nagi, I LOVE eggplant. . and hey, who cares that this is not a leafy grean salad. . it’s vegetarian, gorgeous and that Yoghurt Sauce!!! love!
Thanks for validating my taste Alice!! 🙂
Nagi….sigh…this looks gorgeous! I totally agree that carnivores do have better taste in vegetarian cuisine!!!! I just cannot get over how stunning your pictures are! I hope you link up this gorgeousness with us at #FoodieFridays tonight!!!
Will do Mila! Thank you for stopping by!
Love this! Eggplant is one of my favorites and this looks so delicious. Beautiful pictures too , pinned 🙂
Thank you Sherri! Eggplant is one of my favourites too 🙂
Eggplant and yogurt – always a winning combination – and this so pretty with the pomegranate garnish – and eggplants are so beautiful at the moment.
I agree Rachel! I guess because there are so many Middle Eastern / Mediterranean dishes made with eggplant so yoghurt features alot. It’s like tomato and basil to Italians!