• 2 large (striped) aubergines
  • 6 tbs of extra virgin olive oil + extra for later
  • 300ml full fat Greek or Turkish yoghurt
  • 2 tbsp of milk
  • ½ bunch of fresh mint
  • 1 clove garlic, finely chopped
  • 1 tbsp of nigella seeds (black cumin seeds)

Author of this recipe



Amateur cook

Salads are simple, honest, very tasty and with lots of variety.... Read more

Lebanese style grilled aubergine with yogurt dressing is a perfect side dish.

Total votes: 519


Cut the aubergines lengthwise into slices 1cm thick.
Brush both sides of the slices with olive oil. Heat the char-grill pan until very hot.
Grill the aubergine slices on each side for 3 minutes until golden and cooked. Keep warm.
Pour the yoghurt into a bowl and add the milk, mix well.
Chop the mint leaves and stir them together with the chopped garlic and a pinch of salt through the yoghurt.
Check for seasoning and add more salt if necessary.
Divide the aubergine between 4 plates and spoon a big scoop of yoghurt next to it.
Drizzle with a little olive oil and sprinkle the nigella seeds over the yoghurt.

Serve with freshly baked pita bread.

Tips from the author

A salad to serve as an entree or plate to share with 4 or more.

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