The GRILLED ZUCCHINI AND EGGPLANT WITH YOGURT SAUCE are an excellent cold dish to serve as an appetizer, side dish or even as a main course on hot summer days when you want to stay light but still enjoy something tasty. It’s a vegetarian dish and therefore suitable for all of our friends.
Don’t be fooled by the simplicity of the dish: even if the preparation takes very little time and is quite simple, the result is really excellent and will deserve compliments from your guests. The quick cooking of the vegetables will make them crispy and tasty, while the emulsion with herbs and spices will give an intense and pleasant aroma. The pairing with the yogurt sauce, perfect for summer, will increase the freshness of the dish and make it truly complete. I know some will wrinkle their noses at the garlic (which can be omitted if there are intolerances), but I guarantee that, even in rather small quantities, it gives a delightful aroma that justifies its presence…
SEE HOW TO MAKE OTHER DELICIOUS SUMMER SIDE DISHES:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Griddle
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 black oval eggplants
- 2 zucchini
- 1 clove garlic
- Half glass extra virgin olive oil
- 1 bunch mint
- Half lemon (juice)
- to taste salt
- 4.4 oz plain natural yogurt (or Greek; about 1/2 cup)
- 6 leaves mint
- to taste salt
- 1 tablespoon extra virgin olive oil
Tools
- 1 Cast-iron griddle
- 1 Bowl
Steps
The preparation of GRILLED ZUCCHINI AND EGGPLANT WITH YOGURT SAUCE is simple and quick.
Wash the eggplants and zucchinis, then remove the ends and slice them into slices about 3/16 inch thick. Heat a cast-iron griddle and sprinkle it with fine salt.
When it’s very hot, grill the vegetables. Remove them as they are ready and set aside.
In a bowl put the finely chopped garlic, the shredded mint leaves, the oil, the lemon juice and the salt. Then emulsify everything until you obtain a smooth, matte cream.
Arrange the grilled vegetables on a platter, cover them with the emulsion, sprinkle them with pink peppercorns (only the outer shell) and let them marinate for 30 minutes.
In the meantime, prepare the accompanying yogurt sauce.
Place the plain or Greek yogurt of your choice in a bowl and season it with salt, mint and oil. Mix well and it’s ready.
Enjoy the grilled zucchini and eggplant served with the yogurt sauce and you’ll experience an explosion of freshness and flavor.
