Grilled Eggplant With Lemon, Yogurt, Pomegranate And Mint

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Tyler Florence


This reminds me of an Ottolenghi recipe which I l-o-v-e!
Pamela Salzman   •  1 Oct   •  Report
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8 small (4-inch-long) eggplants, trimmed, split in half, flesh scored

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 cup plain yogurt

2 tablespoons tahini or smooth peanut butter

juice of 1 lemon

2 teaspoons ground cumin

handful of fresh mint leaves

1 pomegranate, cracked open and seeds dug out

1 red Thai chile, sliced



Put a large grill pan on two burners over medium-high heat or pre-heat an outdoor gas or charcoal grill to medium. If you’re using an outdoor grill, take a few paper towels and fold them over several times to make a thick square. Blot a small amount of oil on the paper towel, then carefully and quickly wipe the hot grates of the grill to make a non-stick surface.


Put the eggplant halves on a big platter or sheet pan. Drizzle with olive oil and sprinkle on both sides with salt and pepper. Put the eggplant slices on the grill and cook until golden, 4-5 minutes. Then turn and continue cooking 4-5 minutes more until nicely browned on both sides and soft and creamy.


Meanwhile, put the yogurt, tahini, lemon juice, 2 tablespoons olive oil, the cumin, and salt and pepper into a blender and puree until smooth. Taste for salt and pepper.


To serve, spread the yogurt sauce over the bottom of a serving platter. Shingle the eggplant halves on top and garnish with the mint, pomegranate seeds, and sliced chile.

View instructions at
Tyler Florence

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