Grilled Eggplant with Tahini and Yogurt Dip
When it comes to creating dishes that are not only appetizing but also visually stunning, few recipes rival the elegant simplicity of grilled eggplant adorned with rich tahini and yogurt dip. This delightful dish, perfect as an appetizer or a side for your dinner table, showcases the natural flavors of eggplant, accentuated by the creamy tang of yogurt and the nutty richness of tahini, all harmonized with the sweet-tart notes of pomegranate sauce and the fragrant touch of mint.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 2 medium-sized |
| Tzatziki | 1/2 cup |
| Tahini | 1/2 cup |
| Sun-dried Tomatoes (dipped in olive oil) | 12 to 15 pieces |
| Pomegranate Sauce | 1 recipe (see below for details) |
| Fresh Mint Leaves (Pudina) | 1 sprig |
| Salt and Pepper | To taste |
| Extra Virgin Olive Oil | For cooking |
Preparation Time
| Duration | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
Servings
| Servings | 4 |
|---|
Cuisine & Course
| Cuisine | Continental |
|---|---|
| Course | Appetizer |
| Diet | Vegetarian |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 |
| Protein | 4g |
| Carbohydrates | 10g |
| Dietary Fiber | 4g |
| Fat | 10g |
| Saturated Fat | 1.5g |
| Cholesterol | 0mg |
| Sodium | 200mg |
Instructions
To create the perfect Grilled Eggplant with Tahini and Yogurt Dip, start by preparing the eggplants for roasting.
-
Roast the Eggplants:
- Begin by slicing the eggplants lengthwise into 1/4-inch thick slices. This thickness allows for an even roast and retains the moisture inside the eggplant.
- Sprinkle salt generously over the slices, allowing the salt to draw out moisture and reduce any bitterness inherent in the eggplant. Drizzle extra virgin olive oil over the slices, ensuring they are evenly coated. Toss them gently to combine.
-
Roasting Methods:
- Oven Method: Preheat your oven to 180°C (350°F). Place the prepared eggplant slices on a baking tray lined with parchment paper. Loosely cover the tray with aluminum foil to create a steamy environment that aids in softening the eggplants. Roast in the preheated oven for approximately 15 to 20 minutes, turning the slices halfway through to ensure even cooking. The eggplants should become soft and pliable.
- Skillet Method: For a more hands-on approach, heat a cast iron skillet over medium heat. Add the eggplant slices to the skillet in a single layer and cook them until they are soft and nicely charred, about 3-4 minutes on each side. You may need to work in batches depending on the size of your skillet.
-
Selecting the Right Slices:
- Once roasted, select the largest rounds of eggplant for assembling your dish, as they are ideal for stuffing and rolling. Any smaller pieces can be finely chopped and incorporated into salads or other dishes.
-
Assemble the Dish:
- Arrange the grilled eggplant slices flat on a serving platter, allowing their lovely colors to shine through. Spread a generous spoonful of tahini on each slice, letting it pool beautifully.
- Top each eggplant slice with a sun-dried tomato, followed by a spoonful of tzatziki for a creamy, tangy contrast.
- Finally, drizzle pomegranate sauce over the top for a pop of color and flavor that ties everything together.
-
Garnish and Serve:
- Garnish the dish with fresh mint leaves or thyme to add an aromatic finish. The vibrant green of the herbs complements the dish beautifully.
- Serve your Grilled Eggplant with Tahini and Yogurt Dip as an elegant appetizer at parties or as a refreshing side dish during dinner. Enjoy the layers of flavor and texture in every bite!
Pomegranate Sauce Recipe (Optional)
Creating a fresh pomegranate sauce is simple and adds an exquisite touch to your dish:
-
Ingredients:
- 1 cup pomegranate juice (freshly squeezed or store-bought)
- 2 tablespoons honey (adjust to taste)
- 1 teaspoon lemon juice
-
Instructions:
- In a small saucepan over medium heat, combine the pomegranate juice and honey. Bring to a gentle simmer and reduce the heat to low.
- Allow the mixture to simmer until it thickens slightly, about 10-15 minutes.
- Stir in the lemon juice, taste, and adjust sweetness if necessary. Let cool before drizzling over your grilled eggplant.
This Grilled Eggplant with Tahini and Yogurt Dip is a beautiful, flavorful dish that showcases the unique qualities of eggplant while providing a delightful balance of creamy, nutty, and tangy elements. Perfect for any gathering, it invites your guests to indulge in the vibrant tastes of the Mediterranean. Enjoy this culinary creation that marries tradition with contemporary flavors, making it a memorable addition to your recipe repertoire!
