Turkish · Dinner
Grilled Eggplant with Yogurt Sauce
Whole eggplant is char-grilled until the flesh collapses soft and smoky, then the pulp is folded into thick garlicky yogurt and finished with a paprika-butter drizzle. Served warm over the yogurt with parsley, this Turkish grill dish leans smoky, tangy and rich.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
235Calories
5.8gProtein
17.8gFat
15.2gCarbs
7.8gSugar
6.5gFiber
590mgSodium
38mgChol
8.5gSat Fat
547mgPotassium
112mgCalcium
1.1mgIron
0.2mcgVitamin B12
12mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
high-fiber
mediterranean
thirty-min-meals
all-time-classics
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Pierce the eggplant skin all over with a fork and rub with olive oil so the skin blisters evenly on the grill.
2
Char
Grill the eggplant whole over high heat, turning every 3 to 4 minutes, for 15 to 18 minutes until the skin blackens and the flesh feels completely soft.
3
Rest
Let the charred eggplant cool for 5 minutes, then split it open and scoop the smoky flesh into a bowl, discarding the skin.
4
Mash
Mash the warm eggplant flesh with a fork until mostly smooth, then grate the garlic directly into the bowl.
5
Build
Stir the lemon juice and salt into the yogurt, then fold in the mashed eggplant until evenly combined.
6
Melt
Melt the butter in a small pan over medium-low heat with the paprika, swirling for 1 minute until nutty brown and fragrant.
7
Plate
Spread the eggplant yogurt onto a plate, drizzle the paprika butter over top, and scatter parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, about 2/3 medium eggplant
- 2/3 cup160g plain yogurt
- 2 clove2 clove garlic
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp butter
- 1 tsp1 tsp paprika
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp olive oil
