Eggplant Brochettes With Yogurt Coriander Sauce

Name: Eggplant Brochettes With Yogurt Coriander Sauce
Cook time: 20 min
Total time: 15 min
Yield: 4 servings
Cuisine: middle eastern
Ingredients: 1 large or four baby eggplant; Coarse salt; 1 cup plain yogurt; 1 clove garlic, peeled (green part removed); 1/2 cup fresh coriander or basil leaves; Lemon juice to taste; Freshly ground pepper to taste; 3 firm ripe tomatoes; 1 medium onion; 1/4 to 1/2 cup olive oil

By Moira Hodgson

Updated May 23, 2024

Total Time: 15 minutes
Cook Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; A Good Season for Grilled Eggplant

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Ingredients

Yield:4 servings

1large or four baby eggplant
Coarse salt
1cup plain yogurt
1clove garlic, peeled (green part removed)
½cup fresh coriander or basil leaves
Lemon juice to taste
Freshly ground pepper to taste
3firm ripe tomatoes
1medium onion
¼ to ½cup olive oil

Ingredient Substitution Guide

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Preparation

Step 1
Slice the eggplant in half-inch cubes. If using large purple eggplant, sprinkle with salt and allow to drain for one hour. Pat dry with paper towels.
Step 2
Make the sauce. Combine the yogurt, garlic and coriander in a food processor. Process until smooth and season to taste with salt and pepper. Set aside.
Step 3
Preheat coals. Cut the tomatoes and onion into quarters. Cut the quarters in half and separate the layers of onion. Thread the eggplant cubes on skewers, alternating with the pieces of tomato and onion. Brush with oil and grill until done. Serve the yogurt coriander sauce on the side.