Grilled Eggplant with Yoghurt Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled eggplant slices topped with a yogurt-tahini sauce infused with garlic and cumin, finished with pomegranate, mint, and cilantro. Meaty and satisfying. Works as a light main or hearty side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 3 large eggplants
- 1/4 cup olive oil
- Salt and pepper
- 1 cup plain unsweetened yoghurt ((Greek or natural))
- 1 garlic clove (, minced (Medium size. 1 large clove will make it too garlicky))
- 1 tsp cumin powder ((Note 1))
- 1 to 2 tbsp fresh lemon juice ((use amount to taste) (Note 2))
- 2 tbsp tahini ((sesame paste) (you can leave this out if you don't have it, it is still a tasty sauce))
- 1/4 tsp salt (, slightly heaped (about 3/8 tsp))
- Black pepper
- 1/2 pomegranate (, seeds only (Note 3))
- 2 tbsp mint leaves (, finely sliced)
- 2 tbsp coriander / cilantro leaves
- Red chilli (, finely sliced (to taste) (Note 4))
- Wedges or cheeks of lemon ((optional))
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 8m
- Cook
- 7m
- Sodium
- 605mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1373mg
- Calcium
- 181mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 8M
- SODIUM
- 605MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.