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Small Plates & Salads · Recipe No. 508

Grilled Eggplant with Aromatic Yogurt Sauce

Grilled eggplant with an aromatic, thyme-scented yogurt sauce: a great side for grilled meat or fish, or delicious all on its own.

2 min read 10/10 · 2 votes
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Grilled eggplant with aromatic yogurt sauce
Recipe

Grilled Eggplant with Aromatic Yogurt Sauce

Servings
2-4 servings
Time
20 minutes
Rating
10/10
Ingredients for
2 servings

The instructions use metric amounts.

Ingredients

Hello, my dears, after a loooong break. I hope at least some of you have missed new recipes a little. I recently had a lovely rest in Mallorca, ate paella in all its forms along with Mallorcan cuisine, washed it down with sangria and other goodies, sent my girls off to school (the younger one to first grade), and I'm getting ready for my own school too. So lots has been going on!

In the meantime I've also been cooking and baking, and I have several new recipes. I just don't know if I'll manage to publish them in time, because it's already fall and time for other treats, and the stores already smell like Christmas (yes, yes…).

But the weather is still holding up, so we're not giving up grilling. That's why today I'm inviting you to try grilled eggplant with an aromatic yogurt sauce scented with thyme. It's an excellent side for grilled meat or fish, but you can do without those and just enjoy the taste of the eggplant itself. Grilled eggplant is much tastier than fried. If you don't have eggplant or don't like it, you can just as well use zucchini or bell peppers. If you have any leftovers (though I doubt it), blend them, season, mix with a little whipped cream or soy cream, and you'll have a tasty spread for bread.

Grilled Eggplant with Aromatic Yogurt Sauce

Instructions - Grilled Eggplant with Aromatic Yogurt Sauce:

Wash the eggplants and cut them into 1 cm slices, then sprinkle with salt and stack them on top of each other.

Wash the tomatoes, cut out the green parts and cut them into a fine dice. Peel the apple and onion and also cut them into a fine dice. Mix the tomatoes, apple and onion with 1 tbsp olive oil, the honey, salt, pepper, half of the thyme leaves and the paprika.

Pat the eggplant slices dry with a paper towel, brush them with olive oil and grill for about 5 minutes on each side.

Season the yogurt with pepper and salt. Arrange the eggplant on a platter, spread with the yogurt, then top with the tomato mixture. Sprinkle with thyme leaves and serve.

Enjoy!

Source: “Das grüne, nicht nur vegetarische Kochbuch” by Dagmar von Cramm