Ingredients:

  • 1.2 lb globe eggplant
  • 1/2 tsp kosher salt
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, finely minced
  • 1 tsp dried oregano
  • 1/4 tsp black pepper
  • 1/2 cup plain non-fat Greek yogurt
  • 1 clove garlic, grated
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Slice the eggplant into rounds exactly 1/2-inch thick. Lightly dust both sides with salt and let them sit for 5 minutes, then pat dry with a paper towel.
  2. In a small bowl, whisk together the olive oil, minced garlic, dried oregano, and black pepper to create a flavor infusion.
  3. Preheat grill to medium-high (400°F / 200°C). Brush both sides of each eggplant slice generously with the garlic oil mixture.
  4. Place eggplant slices on the grill and cook for 3–5 minutes per side until deep, dark grill marks appear and the center gives slightly when pressed.
  5. Remove from heat and let slices rest for 2 minutes. If using sauce, whisk together the Greek yogurt, grated garlic, lemon juice, and parsley.
  6. Plate the eggplant and serve with a dollop of the yogurt sauce on top or on the side.