Thick eggplant slices are grilled to tender perfection and served with a creamy and delicious yogurt sauce.
This simple recipe makes a perfect side dish or a great party appetizer!
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I truly love eggplant, but it's not something I cook at home very often. My oldest son enjoys it, but now that he's away at college I don't have anyone to eat it with. My youngest son is just not the biggest fan of vegetables other than the basics like corn, beans and peas. I guess he doesn't have my refined palette yet. 😉
My latest organic delivery box included a couple of beautiful eggplants that I was so excited to see. I thought about making eggplant parm, maybe a roasted eggplant salad, but ultimately decided to grill it and serve it as a side dish. I whipped up a super simple yogurt sauce with Stonyfield's new Double Cream Yogurt, which I have fallen head over heals with. It's so thick and rich, and is an awesome substitute for mayo, butter and sour cream in many of my recipes.
The yogurt sauce is flavored with a touch of Simply Organic Cumin, as well as red pepper flakes, lemon juice, and a bit of fresh parsley. Insanely easy to make, but definitely delicious. I love using Simply Organic products because they are flavorful, affordable, and of course, organic!
Not only is this grilled eggplant great as a side dish, but it's a perfect party appetizer as well. The recipe is simple and quick to make, and it's a healthy option for your guests.
What's your favorite way to eat eggplant? Do you have a special family recipe? I'd love to hear all about it!
Grilled Eggplant with Cumin Scented Yogurt Sauce
Author: Sarah Bates | The Chef Next Door
1 cup Stonyfield Smooth & Creamy Double Cream Plain Yogurt
2 Tablespoons chopped fresh parsley
3 teaspoons fresh lemon juice
1 teaspoon Simply Organic Cumin
Dash or two crushed red pepper flakes
2 medium eggplants, peeled and cut into 1-inch-thick rounds
Extra virgin olive oil
Salt and pepper
Chopped fresh parsley, for garnish
In a bowl, whisk together the yogurt, parsley, lemon juice, cumin, and red pepper flakes. Season to taste with salt and pepper. Cover and refrigerate. (This can easily be made a day in advance)
Preheat a grill to medium-high heat and spray it with non-stick cooking spray. Drizzle the eggplant slices with olive oil and sprinkle with salt and pepper on both sides. Grill the slices until slightly charred, about 5 minutes per side.
Arrange the eggplant slices on a platter or plate and sprinkle with chopped parsley. Serve alongside the yogurt sauce.