Eggplant Brochettes With Yogurt Coriander Sauce
Updated May 22, 2024
- Total Time
- 15 minutes
- Cook Time
- 20 minutes
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Ingredients
1 large or four baby eggplant
Coarse salt
1 cup plain yogurt
1 clove garlic, peeled (green part removed)
½ cup fresh coriander or basil leaves
Lemon juice to taste
Freshly ground pepper to taste
3 firm ripe tomatoes
1 medium onion
¼ to ½ cup olive oil
Nutritional analysis per serving (4 servings)
13 grams carbs; 8 milligrams cholesterol; 260 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 23 grams fat; 3 grams fiber; 600 milligrams sodium; 4 grams protein; 8 grams sugar
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
- 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.
- 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.
- 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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