Grilled Eggplant with Tahini & Yogurt Dip
This Grilled Eggplant with Tahini & Yogurt Dip recipe offers a delightful way to serve eggplants at your next party, bringing vibrant Mediterranean flavors to the table. The combination of tender grilled eggplant, creamy tahini, fresh tzatziki, and tangy sun-dried tomatoes is simply irresistible. The pomegranate sauce adds a subtle sweetness, elevating the dish to new heights. With its smoky flavor from the grill, the richness of tahini, and the refreshing mint, this appetizer is sure to impress your guests. Whether you’re hosting a dinner party or preparing a light snack, this dish is a perfect choice to add variety and flavor to your spread.
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan/Eggplant) | 2 |
| Tzatziki | 1/2 cup |
| Tahini | 1/2 cup |
| Sun-Dried Tomatoes (dipped in olive oil) | 12-15 pieces |
| Pomegranate Sauce | 1 recipe |
| Mint Leaves (Pudina) | 1 sprig |
| Salt and Pepper | To taste |
| Extra Virgin Olive Oil | For cooking |
Nutritional Information (per serving)
| Nutrient | Amount per serving (approx.) |
|---|---|
| Calories | 150 kcal |
| Protein | 3 g |
| Carbohydrates | 10 g |
| Fiber | 4 g |
| Fat | 12 g |
| Sodium | 150 mg |
| Vitamin C | 15% of daily value |
Preparation Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Instructions
-
Prepare the Eggplant:
Begin by slicing the eggplant lengthwise into 1/4-inch thick slices. Sprinkle the slices with a pinch of salt to help draw out excess moisture. Drizzle some extra virgin olive oil over the slices and toss them well to ensure each slice is coated evenly. -
Grill the Eggplant:
Heat a grill pan over medium-high heat (or preheat your oven if you’re roasting). Once the pan is hot, place the eggplant slices onto the grill. Grill for about 3-4 minutes on each side, until the eggplants have softened and developed a nice smoky grill mark. If youโre using the oven, roast the slices on a baking sheet at 400ยฐF for about 20-25 minutes, flipping halfway through. -
Prepare the Dip:
While the eggplant is grilling, combine the tzatziki and tahini in a small bowl. Mix well to create a smooth and creamy dip. Set aside. -
Assemble the Dish:
Once the eggplants are grilled to perfection, transfer them to a serving platter. Spread the tahini and tzatziki mixture generously over each slice. Top with chopped sun-dried tomatoes, and drizzle with pomegranate sauce to add a burst of sweetness and tang. -
Garnish and Serve:
Tear fresh mint leaves and sprinkle them over the dish for an added layer of freshness. Season with a pinch of salt and pepper to taste. Drizzle a little more olive oil on top to enhance the flavors.
Serve immediately while the eggplants are warm, or refrigerate until ready to serve for a refreshing, chilled appetizer. Pair with your favorite drinks or as part of a Mediterranean-inspired spread.
Tips for Success:
- Sun-Dried Tomatoes: If you canโt find sun-dried tomatoes already packed in olive oil, you can soak regular sun-dried tomatoes in olive oil for about 30 minutes before using them. This helps enhance their flavor and texture.
- Serving Suggestions: Serve the grilled eggplant alongside pita bread, crackers, or even a fresh salad to complement the dish. It also pairs beautifully with a glass of white wine or a refreshing lemonade.
- Make Ahead: This dish can be prepared ahead of time and stored in the refrigerator for up to 2 days. Just be sure to garnish with mint and drizzle the pomegranate sauce right before serving for the best taste and presentation.
Enjoy this vibrant, Mediterranean-inspired appetizer thatโs sure to be a hit at any gathering!
