Appetizers

Grilled eggplant with garlic yogurt and mint

Eggplant rounds grilled with olive oil and topped with garlic yogurt, mint, and red pepper flakes. Ready in 30 minutes; serves 4.

Mediterranean cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
10 min
Cook time
20 min
Total time
30 min
Servings
4 servings
Difficulty
Easy
Cuisine
Mediterranean
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Grilled eggplant with garlic yogurt is a simple warm appetizer or side dish: brush eggplant rounds with olive oil, cook them in a grill pan until tender, and serve with garlic yogurt and mint. Serve alongside grilled meat or with bread as a meal on its own.

Ingredients

Eggplant

Yogurt

Tick off what you already have at home.

Instructions

Tip: tap a step to mark it as done.

  1. Prepare the eggplant

    5 min

    Cut the eggplants into rounds about 1 cm thick, brush both sides with olive oil, and season with salt.

  2. Grill

    20 min

    Heat a grill pan until hot and cook the slices in batches for 3–4 minutes per side, until soft with distinct grill marks.

  3. Make the yogurt sauce

    3 min

    Mix the yogurt with the garlic passed through a garlic press, lemon juice, and salt.

  4. Serve

    Arrange the eggplant on a plate, drizzle with the yogurt sauce, and sprinkle with mint and red pepper flakes. Serve warm or lukewarm.

Tip: Eggplant is done only when it is completely soft. Undercooked eggplant is rubbery, so give it an extra minute in the pan.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
227 kcal
Protein
7.5 g
Carbohydrates
14 g
of which sugars
8.8 g
Fat
17 g
of which saturates
3.4 g
Fiber
5.4 g
Salt
2.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Grilovaný baklažán s cesnakovým jogurtom a mätou

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