Grilled Aubergines with Tzatziki Sauce Recipe

Step 1: To begin making Grilled Aubergines with Tzatziki Sauce, first grill the eggplant

Step 2: Preheat the oven to 180 degree C or heat a tablespoon of olive oil in a grill pan over medium heat

Step 3: Slice the eggplant into half lengthwise, cutting straight through the green stalk

Step 4: You will get oval shape thin slices of the eggplant

Step 5: Line a baking sheet with parchment paper or grease with little oil

Step 6: Arrange the eggplant slices in the baking sheet

Step 7: Brush them generously with olive oil

Step 8: Sprinkle fresh thyme sprigs along with salt and pepper over the eggplant slices

Step 9: Grill in the oven or grill pan till eggplant is soft, cooked and charred marks appear on the slices

Step 10: Arrange the eggplant slices in the baking sheet

Step 11: Brush them generously with olive oil

Step 12: Sprinkle fresh thyme sprigs along with salt and pepper over the eggplant slices

Step 13: Grill in the oven or grill pan till eggplant is soft, cooked and charred marks appear on the slices

Step 14: Once grilled, let the eggplant slices cool down for few minutes

Step 15: To serve Grilled Eggplant, pour a spoonful of Tzatziki Dip and spread over the grilled eggplant slice

Step 16: Similarly pour the dip on all the slices

Step 17: Sprinkle Zaatar, sumac, salt, pomegranate pearls and thyme over the slices

Step 18: At last drizzle olive oil

Step 19: Serve Grilled Aubergine with Tzatziki Sauce warm or at room temperature as an appetizer for your party along with Spinach Basil Cottage Cheese Lasagna