Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, grilled aubergine with yogurt sauce. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Grilled Aubergine with Yogurt Sauce is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Grilled Aubergine with Yogurt Sauce is something that I have loved my whole life.
Grilled Aubergine with Yogurt Sauce Hey everyone, it's Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, grilled aubergine with yogurt sauce. One of my favorites food recipes. This time, I'm gonna make it a little bit unique.
To begin with this particular recipe, we must prepare a few ingredients. You can cook grilled aubergine with yogurt sauce using 12 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Grilled Aubergine with Yogurt Sauce:
- Prepare Sauce
- Get 1 cup plain Greek yogurt
- Prepare 2 garlic cloves, minced
- Get Handful fresh chives, finely chopped
- Prepare Juice of one lemon
- Take to taste Salt
- Prepare to taste Ground black pepper
- Prepare Aubergines
- Prepare 2 aubergines
- Take to taste Salt
- Make ready to taste Ground black pepper
- Make ready as needed Olive oil
Eggplant is a very versatile vegetable, you can make a stunner of a dish in any cuisine with it. The glossy deep purple skin encasing the soft cream flesh dotted with ruby red pomegranate seeds makes this dish the show- stopper at any party menu. Spoon yogurt sauce over eggplant; sprinkle with mint and garnish with paprika. In a small bowl, combine the olive oil with the lemon juice, soy sauce, curry powder and crushed red pepper.
Steps to make Grilled Aubergine with Yogurt Sauce:
- Whisk the sauce ingredients all together well and reserve in fridge till needed.
- Next slice the aubergines lengthways with approximately half a centimetres thickness.
- Heat the griddle pan and brush each slice and side with olive oil. Cook in batches for 2-3 minutes, turning once halfway through.
Spoon yogurt sauce over eggplant; sprinkle with mint and garnish with paprika. In a small bowl, combine the olive oil with the lemon juice, soy sauce, curry powder and crushed red pepper. Put the eggplant halves on a rimmed baking sheet, cut sides up, and coat. For spicier eggplant, increase the amount of red pepper flakes to ¼ teaspoon. Taste and adjust seasoning, if necessary.
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