Grilled Eggplant with Yogurt Sauce

🧂 Ingredients

• 2 Italian eggplants

  medium-sized
• coarse sea salt
• 1 cup whole milk yogurt
• 1 tablespoon tahini

  sesame seed paste
• 2 cloves garlic

  minced
• 1 tablespoon fresh lemon juice
• black pepper to taste
• 2-3 tablespoons olive oil
• 6-8 large mint leaves

  chopped (substitute with parsley, green onion, or cilantro if preferred)
• 1/2 cup pomegranate seeds

Instructions

• 1 Place each eggplant half onto a large baking sheet, skin side up. Sprinkle the
  exposed flesh with salt and let them stand for 30-35 minutes to extract the
  bitter juices.
• 2 Preheat your grill to 400 degrees or medium-high heat.
• 3 Blot the flesh portion of the eggplants dry with paper towels. Lightly score the
  flesh with a sharp knife.
• 4 Combine yogurt with garlic, lemon juice, tahini, salt, and black pepper. Taste
  and adjust to your liking.
• 5 Brush eggplant with olive oil.
• 6 Heat cast-iron skillet for 3-5 minutes on the grill.
• 7 Place the eggplants, cut side down, in the skillet and cook for 5-6 minutes.
  Gently turn and cook for 5-6 minutes or until the eggplant flesh is golden
  brown, tender, and creamy.
• 8 Using heat-resistant gloves, remove the skillet from the grill and place it onto
  the heat-safe surface.
• 9 Let the eggplant rest for a few minutes.
• 10 Top with garlic yogurt sauce, chopped mint, and pomegranate seeds on top before
  serving.
• 11 Store leftover eggplant in an airtight container in the refrigerator for up to 4
  days.

Nutrition Info