Grilled Eggplants Ingredients Eggplant2 medium fleshy eggplants (cut lengthwise, into 1 cm thick slices)4 tbsp olive oil (or more, depending on exact size of eggplants)1/2 tsp salt1/4 tsp ground black pepper Yoghurt Sauce 1 cup strained yoghurt or labneh3 cloves garlic (grated)1/2 tsp cumin powder1/4 tsp salt (to taste)1/8 tsp ground black pepper Chilli Oil 1 tsp pulbiber (Turkish chilli flakes)2 tbsp olive oil Garnish 1 tbsp pine nuts (roasted)1 tsp parsley (chopped) Steps Preheat oven at 200 deg C.Brush eggplant slices with olive oil, sprinkle salt & pepper evenly over them, arrange on a line baking tray & bake for 20-30 mins (flipping halfway) till flesh turns golden brown & skin starts to crispen.Meanwhile, combine all ingredients for yoghurt sauce in a bowl, taste to adjust seasoning & set aside.To make the pulbiber oil, heat a small pan on medium & add oil.When hot, add chilli flakes & let it sizzle for 30 secs before stirring for another 30 secs then remove from heat.To assemble, spread 1 tbsp of sauce onto base of serving plate, arrange eggplant slices, spread remaining sauce on top, pour chilli oil & garnish accordingly (optional) Source : www.instagram.com
