Balsamic-Drizzled Persian Grilled Eggplant with Minty Yogurt Sauce
Charred eggplant topped with tangy balsamic and refreshing mint yogurt
Enjoy this flavorful, yet simple dish that combines the smoky aroma of grilled eggplants with a cool, mint-infused yogurt sauce and a drizzle of balsamic glaze.
- 1 h 10 min
- 4
- Easy
Ingredients
For the Eggplant
For the Balsamic Drizzle
For the Minty Yogurt Sauce
For Garnishing
Preparation
Preparing the Eggplant
Preheat Grill
Preheat your grill to medium-high heat.
Season Eggplant
Brush the eggplant slices with olive oil and season with salt and pepper.
Marinate
Set aside to marinate slightly.
Making the Balsamic Drizzle
Combine Ingredients
In a small saucepan, combine balsamic vinegar and honey.
Reduce
Boil over medium heat until reduced by half, forming a thick consistency.
Ensure that the balsamic glaze doesn't burn; maintain medium heat. Pro Tip: Double the balsamic reduction for later use in salads or other dishes.
Cool
Remove from heat and let it cool.
Cooking Process
Grilling the Eggplant
Grill the marinated eggplant slices for 3-4 minutes on each side until tender and grill marks appear.
Mixing the Minty Yogurt Sauce
In a mixing bowl, combine yogurt, grated cucumber, chopped mint, garlic, salt, and pepper. Stir until well-blended.
Final Assembly
Arrange grilled eggplant on a serving platter, drizzle with the balsamic reduction, and top with dollops of minty yogurt.
Plating & Serving
Balsamic-Drizzled Persian Grilled Eggplant with Minty Yogurt Sauce
Balsamic-Drizzled Persian Grilled Eggplant with Minty Yogurt Sauce
Plating & Serving
Arrange the grilled eggplant on a serving dish, drizzling the sweet balsamic reduction over the top, and dotting with generous spoonfuls of the minty yogurt sauce.