• 15
  • Serves

Creamy Garlic Grilled Eggplant

Greek yoghurt and our creamy garlic dressing make a wonderful topping for sliced eggplant


TIP:  Add a sprinkle of pomegranate for some summer colour just before serving.

What You'll Need

  • 8-12 baby eggplant, sliced lengthways
  • ¼ cup dried oregano
  • 1 tsp dried marjoram
  • 1 tsp fresh lemon thyme, chopped
  • 1 tbsp toasted sesame seeds
  • ½ cup Praise Deli Style Creamy Roasted Garlic Vinaigrette
  • ½ cup Greek yoghurt

What to Do

  1. Preheat oven to 200°C.
  2. Place sliced eggplant on a tray lined with baking paper and brush with olive oil. Season with salt and pepper and roast in hot oven for about 30 minutes or until flesh is soft and well browned.
  3. Meanwhile, combine the roasted garlic dressing and greek yoghurt in a small bowl. Season to taste.
  4. Mix oregano, marjoram, lemon thyme and toasted sesame seeds for sprinkling. Blend with mortar and pestle if preferred.
  5. Once eggplant is cooked and cooled a little, spoon over the yoghurt dressing, sprinkle herb, spice and sesame mix and serve.