Meatless Monday: Eggplant Spirals with Greek Yogurt

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It wasn’t until well into dinner tonight before I asked The Wife what she thought about the meal.

“It’s okay.”

Knowing that cucumbers and raw tomatoes really aren’t her thing, I asked her what she thought about the eggplant.

“It’s okay.”

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Wait. What? I thought she liked eggplant. The preparation wasn’t anything out of the ordinary. I sliced them, brushed them with oil and gave them a good cooking on the grill.

“They’re fine,” she said with the very noncommittal voice she uses when she eats something because I like it. I’m not sure where I went wrong here but I thought this turned out pretty good.

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WHAT WORKED: The feta-yogurt sauce was quite a different take on traditional tzatziki. The combination of Greek yogurt and feta added a nice tang, while the fresh herbs really made for a nice flavor.

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WHAT DIDN’T: Joshua Bousel, who developed the recipe for Serious Eats, said that 1/4-inch thick slices of eggplant would work best. I was pretty inconsistent in my slicing tonight. Everything was fine, but a slice a couple of them too thin and they fell apart on the grill.


WILL IT MAKE ANOTHER APPEARANCE: Apparently not. Or, if it does, it will be on a night I am home alone.

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Eggplant Spirals with Greek Yogurt
Based on the original by Joshua Bousel at Serious Eats

  • 7 oz. Fage Plain Greek Yogurt (Chobani and store-brand are awfully runny)
  • 3/4 cup feta cheese
  • 1 tbsp. fresh dill, minced
  • 1 tbsp. fresh oregano, minced
  • 1 tbsp. fresh mint, minced
  • Juice and grated zest of one lemon
  • 1 garlic clove, minced
  • kosher salt and freshly ground black pepper
  • 1 large eggplant (choose one that is long and straight)
  • olive oil
  • 2 roma tomatoes, diced
  • 1 cucumber, peeled and diced

Combine the first seven ingredients in a bowl and stir vigorously until combined. Taste and adjust flavors with salt and pepper. Stir again, taste again, adjust if needed, and set aside.

Preheat your grill.

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Slice the eggplant lengthwise into 1/4-inch thick slices. Drizzle olive oil on both sides, and lightly salt one side of each slice. Grill the eggplant slices over direct high heat, 3 to 4 minutes each side. The eggplant should have nice line marks and be soft but not charred.

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Toss the diced tomato and cucumber together in a bowl. Lay a slice of eggplant on a cutting board and add a scoop of the tomato-cucumber mixture on the lower third of the slice. Roll the eggplant, from the lower end, to the top of the slice.

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Serve hot with the yogurt sauce and pita.

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