Ingredients
Equipment
Method
- Preheat grill or grill pan to medium heat.
- Slice eggplants lengthwise into 2/3" thick planks. Brush both sides lightly with 3 tbsp olive oil.
- Dust eggplant slices generously with Kinder's Cali Blackened Rub on both sides.
- Place eggplant on grill. Cook for 10–12 minutes, flipping halfway through, until tender and nicely charred on both sides.
- While eggplant grills, prepare the tomato salad: In a bowl, combine halved cherry tomatoes, chopped sweet bell pepper, fresh mint, red wine vinegar, lemon juice, and remaining 1 tbsp olive oil. Season with a pinch of salt. Set aside.
- Make the yogurt sauce: In a small bowl, whisk together Greek yogurt, low-fat milk, and optional 1/2 tbsp blackened rub for extra depth.
- Remove eggplant from grill. Arrange on a serving platter.
- Top each eggplant slice with a generous scoop of tomato basil salad.
- Drizzle the yogurt sauce over and around the plated eggplant.
- Serve immediately while eggplant is still warm.
Nutrition
Notes
- Salt and dry the eggplant before grilling — Slice the eggplant into planks, salt both sides generously, and let sit for 15 minutes. The salt draws moisture to the surface. Pat completely dry with paper towels before applying the rub. Skip this step and the seasoning won't stick — you'll steam the eggplant instead of charring it.
- Oil the eggplant, not just the grill — Brush both sides of each plank with olive oil before the rub goes on. Oiling only the grill grates leads to sticking and uneven char. Oil on the flesh is what lets the crust form and release cleanly.
- Don't crowd the grill — Each plank needs space. Overlapping slices trap steam and kill the char. Work in batches if your grill surface is limited.
- Don't skip the fresh mint — It's what cuts through the smoke and the creaminess of the yogurt sauce. Dried mint doesn't do the same work. Fresh basil is the only acceptable substitute.
- Make the yogurt sauce ahead — Whisk together and refrigerate up to 2 days before serving. The flavors deepen as it sits. Give it a quick stir before plating.
- No Kinder's Cali Blackened Rub? — Sub with 2 tbsp smoked paprika, 1 tbsp onion powder, 1 tsp garlic powder, 1 tsp black pepper, 1/2 tsp dried oregano, 1/2 tsp dried thyme, and 1/2 tsp salt. Close match to the blend.
- Plate on a wide, flat serving platter — don't stack the slices. Spoon the tomato salad generously over each plank and drizzle the yogurt sauce over and around. The color contrast is part of the dish and worth the extra care.
- Crusty bread alongside catches the vinaigrette from the tomato salad. Sourdough or a grilled baguette both work. For a heartier plate, set the eggplant over a bed of couscous or quinoa and let the juices soak into the grain.
- For entertaining, cut the grilled planks into thirds and arrange on a board with the tomato salad and yogurt sauce in small bowls alongside. It reads as a starter but eats like a full plate.
- Store grilled eggplant, tomato salad, and yogurt sauce in separate airtight containers in the fridge. Eggplant keeps for up to 3 days. Tomato salad and yogurt sauce each keep for up to 2 days.
- To reheat eggplant, lay slices on a baking sheet and warm in a 350°F oven for 5 minutes. Don't microwave — it softens the char. Assemble after reheating, not before.
- The tomato salad gets watery by day two. Drain any pooled liquid before serving.