Charred Zucchini and Eggplant with Minted Yogurt

Mediterranean · Summer · 60 min · Serves 4 · By Lesapor Test Kitchen

This dish highlights the vibrant flavors of the Mediterranean by embracing the natural sweetness of summer vegetables. Charred zucchini and eggplant are paired with a creamy minted yogurt, creating a symphony of flavors and textures. This advanced recipe showcases how simplicity in ingredients can lead to complex flavors.

Ingredients

• 2 medium zucchinis, sliced into 1/4 inch rounds
• 1 large eggplant, sliced into 1/4 inch rounds
• 3 tablespoons extra-virgin olive oil
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste
• 1 cup Greek yogurt
• 2 tablespoons fresh mint, finely chopped
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1 clove garlic, minced

Method

1. Preheat a grill or grill pan over medium-high heat.
2. In a large bowl, toss the zucchini and eggplant slices with olive oil, flaky sea salt, and black pepper until well coated.
3. Grill the vegetables in batches for 3-4 minutes on each side until charred and tender. Remove and set aside on a serving platter.
4. In a small bowl, combine the Greek yogurt, fresh mint, lemon juice, honey, and minced garlic. Mix well and season with salt to taste.
5. Drizzle the minted yogurt over the grilled vegetables and serve immediately.