• Cooking Time:
  • Servings: 4
  • Preparation Time:


This recipe makes a great appetizer -- or, along with pita bread, rice, and salad, a great main course.


  • (for the eggplant:)
  • 2 eggplants (each about 1 1/2 pounds)
  • salt and pepper to taste
  • olive oil for brushing
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh dill
  • (for the yogurt sauce:)
  • 1 cup plain yogurt
  • 1/4 cup minced cucumber
  • 1/4 cup minced tomato
  • 1 shallot, minced
  • 1 tablespoon finely minced fresh parsley
  • 1 tablespoon finely minced fresh dill
  • salt and pepper to taste


  • salt and pepper to taste
  • Make the eggplant: Preheat oven to 400 degrees. Wash the eggplants, and pierce each one a dozen times with a fork. Place in the oven, and cook until just tender, about 30 minutes. (The eggplants should be slightly wrinkled, smaller, and slightly browned.) Remove and cool.
  • When ready to serve, heat grill. Cut off the eggplant stems, then make thick, diagonal eggplant slices. They should be about 3/4 inch thick each, and there should be about 6 from each eggplant.
  • Season the eggplant slices with salt and pepper, and brush with a little olive oil. When grill is hot, place on grill and cook for about 5 minutes per side, or until the slices are nicely browned. Arrange in single layer on platter, and sprinkle with the parsley and dill.
  • Make yogurt sauce: Mix all of the ingredients together in a bowl. Serve over the eggplant slices or on the side.
  • Another way to prevent eggplant from drying out on the grill is to prebake it whole. Slicing it and finishing it on the grill gives it a wonderful, smoky flavor.
  • Serves 4.

Categories: Appetizer  Dip 
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