Tandoori Eggplant

Ingredients

Eggplant

2 medium-sized, sliced into 1/2-inch thick rounds

Greek yogurt

1 cup

Lemon juice

2 tablespoons

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Tandoori masala

2 tablespoons

Turmeric

1 teaspoon

Cumin

1 teaspoon

Coriander

1 teaspoon

Salt

1 teaspoon, or to taste

Vegetable oil

2 tablespoons, for grilling

Fresh cilantro

1/4 cup, chopped, for garnish

Instructions

1. Preheat the grill to medium-high heat.
2. Slice the eggplant into 1/2-inch thick rounds and set aside.
3. In a large mixing bowl, combine the Greek yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, turmeric, cumin, coriander, and salt. Mix well to form a smooth marinade.
4. Generously brush both sides of the eggplant slices with the marinade, ensuring they are well coated.
5. Drizzle the vegetable oil over the grill grates to prevent sticking.
6. Place the marinated eggplant slices on the grill and cook for about 4-5 minutes on each side, or until they are tender and have nice grill marks.
7. Remove the grilled eggplant from the grill and transfer to a serving platter.
8. Garnish with freshly chopped cilantro before serving.
9. Serve hot as an appetizer, or alongside naan bread and raita for a delightful meal.