Griddled Eggplant with Yoghurt and Mint

Posted on   Category: Sides, Dressings & Dips

Eggplant is an excellent source of bone-building manganese, and cooked without oil this delicious purple vegetable yields only 12 calories per cup! That means you can fill up without filling out while getting a healthy dose of vitamins and minerals.





  • 1 large eggplant
  • 1/2 cup plain greek yogurt
  • 2 tablespoons lemon juice
  • 1 garlic clove
  • handful mint leaves


  1. Wash and cut eggplant into 1cm rounds.
  2. Heat griddle pan until hot (no oil required) and cook slices on both sides until soft and lightly charred.
  3. Remove from heat and pile onto a serving platter.
  4. Crush garlic and roughly chop mint, adding to a small bowl with lemon and yogurt. Season to taste if desired.
  5. Drizzle eggplant with yogurt dressing and serve immediately.
Serve this dish as an appetiser, and accompaniment to meat, or mixed into a seasonal salad.

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The Insider Details on Chiaroscuro and Moody Photography from Anisa Sabet

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