Grilled Aubergines with Tzatziki Sauce Recipe
Grilled Aubergine with Tzatziki Sauce is a delicious and creamy dish of eggplant served with light yogurt based sauce. 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. Grilled Aubergines Recipe is a great way to include eggplant in the daily menu and the light yogurt based sauce makes it a perfect meal for the summer season.
Serve Grilled Aubergine with Tzatziki Sauce warm or at room temperature as an appetizer for your party along with Spinach Basil Cottage Cheese Lasagna.
20 M
30 M
50 M
8 Servings
Ingredients
- 2 Brinjal (Baingan / Eggplant)
- 1/4 Cup Extra Virgin Olive Oil , + more for brushing the eggplant
- 5 - 6 sprig Fresh Thyme leaves , fresh
- 1/4 cup Fresh Pomegranate Fruit Kernels
- 1 teaspoon Za'atar
- 1/4 teaspoon Sumac
- Salt and Pepper , to taste Ingredients for the sauce
- 1 Cup Tzatziki
- 2 tablespoon Extra Virgin Olive Oil
- Salt
- 2 - 3 sprig Fresh Thyme leaves , fresh
How to make Grilled Aubergines with Tzatziki Sauce Recipe
To begin making Grilled Aubergines with Tzatziki Sauce, first grill the eggplant. Preheat the oven to 180 degree C or heat a tablespoon of olive oil in a grill pan over medium heat.
Slice the eggplant into half lengthwise, cutting straight through the green stalk. You will get oval shape thin slices of the eggplant. Line a baking sheet with parchment paper or grease with little oil. Arrange the eggplant slices in the baking sheet. Brush them generously with olive oil. Sprinkle fresh thyme sprigs along with salt and pepper over the eggplant slices. Grill in the oven or grill pan till eggplant is soft, cooked and charred marks appear on the slices.
Arrange the eggplant slices in the baking sheet. Brush them generously with olive oil. Sprinkle fresh thyme sprigs along with salt and pepper over the eggplant slices. Grill in the oven or grill pan till eggplant is soft, cooked and charred marks appear on the slices. Once grilled, let the eggplant slices cool down for few minutes.
To serve Grilled Eggplant, pour a spoonful of Tzatziki Dip and spread over the grilled eggplant slice. Similarly pour the dip on all the slices. Sprinkle Zaatar, sumac, salt, pomegranate pearls and thyme over the slices. At last drizzle olive oil.
Serve Grilled Aubergine with Tzatziki Sauce warm or at room temperature as an appetizer for your party along with Spinach Basil Cottage Cheese Lasagna.
