Recipe: Delicious Grilled Aubergine with Yogurt Sauce

Grilled Aubergine with Yogurt Sauce. Tahini mixed hung yogurt spread on grilled long brinjal slices, sprinkled with pomegranate pearls and rolled AUBERGINE WITH TAHINI, YOGURT AND POMEGRANATE. Grilled Vegetables with Yogurt Mint Sauce are so colorful and delicious. An easy summer side dish made with asparagus, zucchini, squash, and bell peppers.

Take the aubergine slices from the platter and dry them off well with paper towels. This sauce is a traditional Turkish sauce which fits well with grilled meat, fish baked potatoes, bread or salad. Season the yogurt sauce with salt and pepper. You can cook Grilled Aubergine with Yogurt Sauce using 12 ingredients and 3 steps. Here is how you cook it.

Ingredients of Grilled Aubergine with Yogurt Sauce

1. It's of Sauce.
2. You need 1 cup of plain Greek yogurt.
3. Prepare 2 of garlic cloves, minced.
4. It's Handful of fresh chives, finely chopped.
5. You need of Juice of one lemon.
6. It's to taste of Salt.
7. It's to taste of Ground black pepper.
8. You need of Aubergines.
9. You need 2 of aubergines.
10. Prepare to taste of Salt.
11. You need to taste of Ground black pepper.
12. Prepare as needed of Olive oil.

Serve the grilled eggplants with the yogurt sauce. While the chicken is cooking mix up the yogurt sauce with Greek yogurt, more lemon juice, chili garlic sauce. This herbed yogurt sauce is a refreshing condiment for summertime grilling. Add it to grilled shrimp or throw it in salads for a bright and fresh flavor!

Grilled Aubergine with Yogurt Sauce instructions

1. Whisk the sauce ingredients all together well and reserve in fridge till needed..
2. Next slice the aubergines lengthways with approximately half a centimetres thickness..
3. Heat the griddle pan and brush each slice and side with olive oil. Cook in batches for 2-3 minutes, turning once halfway through..

We literally throw yogurt (we call it laban) on so many dishes like Fatteh. This week, I decided to create an herbed yogurt sauce to pair with grilled shrimp. I often trickle yogurt over a sliced aubergine whose flesh has been charred on the grill. Beaten together they make a sumptuous paste for spreading To make the yogurt sauce, put the yogurt into a bowl, cut the cucumber in half lengthways, scrape out the seeds with a teaspoon and discard them. To make the grilled aubergine, preheat the grill to its highest setting.

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