Description
Loaded Grilled Eggplant with Creamy Herb Sauce is a delightful vegetarian dish that brings bold flavors to your summer gatherings. Tender, smoky eggplant slices are beautifully grilled and topped with a luscious herb-infused yogurt sauce, creating a mouthwatering experience that will impress your guests. This versatile recipe can serve as a stunning main dish or an elegant side, perfect for any occasion.
Ingredients
Scale
- 2 medium eggplants (about 1 lb total)
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Slice the eggplants into half-inch thick rounds and sprinkle generously with salt. Let them sit for 30 minutes to draw out moisture.
- Rinse and pat dry the eggplant slices. Brush both sides with olive oil and season with salt and pepper.
- Preheat your grill to medium-high heat (around 400°F).
- Grill the eggplant slices for about 5 minutes on each side until tender and charred.
- While grilling, mix Greek yogurt, garlic, herbs, lemon juice, salt, and pepper in a bowl to create the creamy herb sauce.
- Serve grilled eggplant topped generously with the sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice of eggplant (75g) with sauce
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg