• 2 large striped Eggplants If striped eggplants are not available, use conventional eggplants.
  • 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

tastes good, I like sharing with friends Read more
Total votes: 138

Lebanese style Eggplant with yogurt dressing is a perfect side dish.


Cut the eggplants lengthwise into slices 1cm thick.
Brush both sides of the slices with olive oil. Heat the char-grill pan until very hot.
Grill the eggplant 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 eggplant 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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