Barbecued Eggplant With Garlicky Yoghurt
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 4tablespoons olive oil
- 1tablespoons coriander leaves, chopped
- 1/2teaspoons ground cumin
- 2 cloves garlic, crushed
- 3tablespoons mint leaves, chopped
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 2 large eggplants, cut into 2cm slices
- 150grams Greek yoghurt
Nutrition per serving
960kJ / 229Cal
960 Kilojoules or 229 Calories
11% of daily energy intake*
Protein
3.0grams
Fat
21.8grams
Carbs
5.3grams
Sugars
4.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These Middle Eastern-inspired eggplant slices are a good vegetarian option at a barbecue.
Method
Step 1 of 3
Prepare a barbecue for cooking. In a small bowl, mix together the oil, coriander, cumin, one of the crushed garlic cloves, and 1 tablespoon of the mint, and season well.
Step 2 of 3
Brush the slices of eggplant with the herby oil and grill them over a hot barbecue for 3-5 minutes on each side until soft and charred in places.
Step 3 of 3
Meanwhile, make the sauce by mixing together the Greek yoghurt, remaining crushed garlic clove, and remaining 2 tablespoons of mint. Season well and serve in a bowl alongside the eggplant slices.
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