BBQ Eggplant with Curry Yoghurt Dressing

10 minutes

Preparation Time

15 minutes

Cooking Time




1/3 cup (80ml) extra virgin olive oil
20 fresh curry leaves
3 medium purple eggplants, sliced in 2cm wedges
sea salt to taste
2 tsp curry powder
1 cup Jalna Greek yoghurt
1 tsp whole egg mayonnaise
juice of ½ lemon
2 tsp toasted pepita seeds, lightly crushed crushed
1/3 cup coriander sprigs to serve


Heat a BBQ grill to a medium heat.
Heat the oil in a small pot over a medium heat and fry the curry leaves for 30 seconds, or until crispy. Use a slotted spoon to remove the curry leaves and set them aside on a plate lined with baking paper.
Place the sliced eggplants into a large tray and drizzle with 50 ml of the oil used to fry the curry leaves. Toss well with a pinch of sea salt to coat completely.
Place the same pot with 30 ml of oil remaining in it back onto a medium heat. Add the curry powder and cook for 1 minute, or until fragrant.
Place the yoghurt into a bowl and whisk in the curry powder mixture, mayonnaise, lemon juice and a pinch of salt. Set aside.
Place the eggplants onto the grill and cook for 4 - 5 minutes on each side, or until they are charred on the outside and softened on the inside. Remove from the heat and arrange on a serving platter. Drizzle the eggplants with some of the curry yoghurt dressing then garnish with fried curry leaves, crushed pepita seeds and coriander sprigs.
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