Try this Turkish-inspired grilled eggplant recipe for a change of pace over the hibachi this summer. Brush on a lemon and oil coat over the eggplant slices, grill over the coals and serve the grilled eggplant with a cool, yogurt dressing. This dish is also vegetarian and a slice of eggplant could be thrown on a bun with a garden burger or regular hamburger.
Serves 4 for a side dish.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
- ***Grilled Eggplant***
- 1 large or 2 medium eggplants
- Salt
- Juice from 1 lemon (2-3 T.)
- 1/4 c. olive oil
- 1/4 tsp. ground black pepper
- 1/4 tsp. dried oregano
- ***Yogurt Sauce***
- 1 c. Greek style yogurt (or drained yogurt)
- 1 T. olive oil (optional)
- 2 T. fresh, snipped chives (1 T. dried)
- 1/4 tsp. garlic flakes or 1 small clove fresh garlic, chopped
- 1/4 tsp. salt
- Freshly ground pepper
Preparation:
Slice washed eggplant into 1/2 inch rounds and place on a cutting board in a single layer. Salt both sides and let the slices sit for 10 minutes. Rinse off the slices with water and pat dry with paper towels.
Whisk the lemon juice, oil and spices together and brush onto both sides of the eggplant. Stack the finished slices in a bowl or on a plate.
Place the eggplant slices on the grill and grill over medium high heat for 8-10 minutes, turning once. Remove from heat (or stack to the cool side of the grill) while still a little firm, they will continue to cook slightly and become softer as they sit.
Stir together yogurt and next 5 ingredients to taste.
Serve eggplant with the cold yogurt sauce.
Want to use "tzatziki" instead? Here is a recipe for cucumber and yogurt tzatziki sauce.
