Grilled Eggplant With Yogurt and Tomato Sauces

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Total Time
10 mins
20 mins

From the September issue of Good Food Magazine.

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  1. Trim the eggplant and cut lengthwise into 6 thick slices. Season all over and brush with 2 tablespoons of the oil.
  2. Heat the remaining oil in a small pan and add the tomatoes, garlic and chili flakes, along with a little salt.
  3. Cook gently for 3-4 minutes until the tomatoes are just softened.
  4. In a small bowl, mix the yogurt with the mint and some salt and pepper.
  5. Heat a barbecue or grill pan, and cook the eggplant slices for 5-6 minutes each side until nicely browned and softened.
  6. Serve 3 slices per person with the minty yogurt and tomato sauces.
Most Helpful

4 5

Very good. The flavors are light and tasty, but the dish was very filling. Plus it's quick and easy.