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Grilled Eggplant Slices with Yogurt Sauce Recipe
Grilled Eggplant Slices with Yogurt Sauce Recipe-February 2024
Feb 12, 2026 3:34 AM

  Here you simply marinate eggplant slices in a spicy dressing and then grill them. When serving (hot or cold), spoon a dollop of yogurt seasoned with fresh mint on the top. It is cool and refreshing.

  

Ingredients

serves 4¿6

  

For the Marinade

2 tablespoons red wine vinegar

  1 tablespoon Dijon mustard

  1 1/2 tablespoons sugar

  1 1/2 teaspoons salt

  2 tablespoons Tabasco Sauce

  2 tablespoons finely chopped, peeled fresh ginger

  1 tablespoon ground cumin seeds

  1 tablespoon finely chopped garlic

  4 tablespoons tomato juice (canned will do) or chopped-up tomatoes

  4 tablespoons chopped fresh cilantro

  2 tablespoons olive or canola oil

  

You also Need

One large, 1 1/4-pound eggplant

  1/8 teaspoon salt

  1/8 teaspoon cayenne pepper

  4–5 leaves fresh mint, finely chopped

  1/2 cup plain yogurt

  

Step 1

Put all the ingredients for the marinade into a blender and blend until smooth. Pour into a large bowl.

  

Step 2

Cut the eggplant crossways into 1/2-inch-thick, round slices and add to the bowl with the marinade. Toss to coat slices with the marinade. Cover and refrigerate overnight, turning the eggplant pieces over a few times whenever it is convenient.

  

Step 3

Heat the broiler. Lift the slices out of the bowl, leaving a light coating of the marinade on them, and lay them in a single layer in a broiling tray. Broil 4–5 inches from the heat for 7–8 minutes a side, moving the slices around so they brown evenly.

  

Step 4

Add the salt, cayenne, and mint to the yogurt and mix.

  

Step 5

When serving, put a dollop of yogurt on top of each eggplant slice.

  Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Buy the full book from Amazon.

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