Eggplant Brochettes With Yogurt Coriander Sauce

By Moira Hodgson

Updated May 23, 2024

Total Time
15 minutes
Cook Time
20 minutes
Rating
(0)
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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
Nutritional analysis per serving (4 servings)

259 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 4 grams protein; 582 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

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