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Grilled Eggplant With Mint Sauce


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  • 3/4 cup whole-milk yogurt
  • 2 tablespoon sour cream
  • 1/2 cup freshly-chopped mint
  • 4 green onions chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly-ground black pepper
  • 1 large garlic clove pressed
  • 1/4 cup olive oil
  • 2 medium eggplants - (abt 2 lbs) cut 1/2" slices
  • 1 large garlic clove halved
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper


Servings 6


Step 1

In a medium bowl, mix yogurt, sour cream, mint, onions, salt, pepper and garlic until ingredients are well combined. Refrigerate while grilling eggplant, for flavors to blend.

Prepare a medium grill; brush with a little olive oil. Rub both sides of eggplant slices with garlic; brush with remaining oil. Sprinkle with salt and pepper.

Grill eggplant 20 to 25 minutes or until tender, turning halfway through cooking time. Serve with sauce.

This recipe yields 6 servings.

Carbohydrates: 11.5 grams
Net Carbs: 7.5 grams
Fiber: 4 grams
Protein: 3 grams
Fat: 11 grams
Calories: 151

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