Grilled Eggplant with Yogurt Sauce

By DreiFromBK

To get grilled eggplant that isn’t leathery or spongy, the size of the slice is crucial; ¼ inch is just the right thickness to produce a charred exterior and tender flesh. For flavor, we quickly infuse olive oil with garlic and chiles in the microwave and brush it on the eggplant slices before grilling. We save a tablespoon of the oil and mix it with yogurt, lemon, and fresh herbs for a Mediterranean-inspired sauce to drizzle on at the end.

Ingredients

• 6 tablespoons extra-virgin olive oil
• 5 garlic cloves, minced
• 1/8 teaspoon red pepper flakes
• 1/2 cup plain whole-milk yogurt
• 3 tablespoons chopped fresh mint
• 1 teaspoon grated lemon zest plus 2 teaspoons juice
• 1 teaspoon ground cumin
• Salt and pepper
• 2 pounds eggplant, sliced into 1/4-inch-thick rounds

Details

Servings 6
Adapted from cookscountry.com

Preparation

Step 1

If the eggplant slices are too thick, the exterior will nicely char, but the inside will be spongy and underdone. We found that ¼-inch-thick slices are the optimal size for eggplant rounds destined for the grill.

1/4-INCH-THICK SLICES—JUST RIGHT