Greek Yogurt Marinated Grilled Eggplant with Mint Oil
This vibrant dish combines creamy yogurt-marinated eggplant with the refreshing hint of mint oil for a taste sensation.
Preparation
Get these tasks done before you start cooking.
Marinating the Eggplant
- 1
Sweat the Eggplant
Sprinkle the eggplant slices with salt and let them sit for 20 minutes to draw out excess moisture.
- 2
Dry the Eggplant
Pat dry with paper towels.
- 3
Marinate the Eggplant
Combine all ingredients for the yogurt marinade in a bowl, add the eggplant slices, and coat well.
Tip: Be sure to let the eggplant sit in the marinade for at least 30 minutes.
Preparing the Mint Oil
- 1
Blend Mint & Oil
Blend fresh mint leaves and olive oil until smooth.
- 2
Add Lemon Zest
Stir in lemon zest.
- 3
Rest the Oil
Set aside for flavors to meld.
How to Make Greek Yogurt Marinated Grilled Eggplant with Mint Oil
Total time: 2 h 20 min · Yields 4 servings
- 1
Grill the Eggplant
Preheat your grill to medium-high. Remove eggplant from marinade, shake off excess, and grill until tender and charred, about 4-5 minutes per side.
- 2
Drizzle with Mint Oil
Once grilled, arrange eggplant on a serving platter and drizzle with mint oil.
- 3
Finish and Serve
Garnish with fresh mint leaves and serve with lemon wedges.
Chef's Tips
Further reading
Frequently asked questions
Can I make the mint oil ahead of time?
Yes, you can prepare it up to a day in advance. Just keep it refrigerated and bring to room temperature before serving.
What’s the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 2 days.
Can I use a different oil for the mint oil?
Yes, a mild-flavored oil like grapeseed oil can work well as a substitute.
Is there a way to make this dish vegan?
You can use a non-dairy yogurt alternative for the marinade.
Can I bake the eggplant instead of grilling?
Yes, roast at 400°F for about 20 minutes, turning once halfway through.
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