Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, grilled aubergine with yogurt sauce. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Grilled Aubergine with Yogurt Sauce is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Grilled Aubergine with Yogurt Sauce is something that I have loved my whole life. They’re nice and they look fantastic.

Aubergine provides a meaty kick to this veggie main, and the versatile sauce will become a favourite for many a dinner , from BBC Good Food. Baked Aubergine with Yogurt Dressing… Baking gives this aubergine dish a meltingly soft texture. Eat hot or cold, or make ahead and reheat when you're ready to eat again. To serve, drizzle the yogurt sauce over, sprinkle on the basil and pine nuts and season to taste.

To begin with this particular recipe, we must prepare a few ingredients. You can have grilled aubergine with yogurt sauce using 12 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Grilled Aubergine with Yogurt Sauce:

1. Get Sauce
2. Make ready 1 cup plain Greek yogurt
3. Make ready 2 garlic cloves, minced
4. Take Handful fresh chives, finely chopped
5. Take Juice of one lemon
6. Take to taste Salt
7. Take to taste Ground black pepper
8. Get Aubergines
9. Make ready 2 aubergines
10. Get to taste Salt
11. Make ready to taste Ground black pepper
12. Take as needed Olive oil

Malay-grilled aubergine with ketjap manis, lime and spring onion. This simple recipe for a warm aubergine salad is so delicious. This vegan grilled eggplant dish uses Japanese teriyaki sauce. Look no further than roast aubergines with yogurt and harissa.

Steps to make Grilled Aubergine with Yogurt Sauce:

1. Whisk the sauce ingredients all together well and reserve in fridge till needed.
2. Next slice the aubergines lengthways with approximately half a centimetres thickness.
3. Heat the griddle pan and brush each slice and side with olive oil. Cook in batches for 2-3 minutes, turning once halfway through.

This vegan grilled eggplant dish uses Japanese teriyaki sauce. Look no further than roast aubergines with yogurt and harissa. These Grilled Chicken Kabobs are marinated in lemon juice, olive oil, za'atar, and garlic and served with a cucumber yogurt sauce on the side. I partnered with Stonyfield, my favorite yogurt brand to create this Lebanese inspired recipe using Stonyfield Organic Low Fat Plain Yogurt which is smooth. Yogurt sauce: Put the yogurt in a small bowl and beat lightly with a fork.

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