Grilled Eggplant with Yogurt Sauce

Grilled Eggplant with Yogurt Sauce
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  • Lemon wedges, for serving (optional)
  • 1 to 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley
  • ½ cup plain low-fat yogurt
  • 1 medium cucumber, seeded, coarsely grated, and squeezed of excess moisture
  • Coarse salt and ground pepper
  • ¼ cup olive oil
  • + 1 more ingredients
    • 2 medium eggplants, (about 1 pound each)

1. Heat grill to medium-high. Halve eggplants lengthwise; slice off enough from skin side so halves lay flat. Brush both sides of eggplant halves with oil; season generously with salt and pepper. Grill until tender, 5 to 7 minutes per side. 2. Meanwhile, in a small bowl, combine cucumber, yogurt...

View full recipe at SpringPad


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