Easy Grilled Eggplant Recipe with Turkish Yogurt (Cacik)

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The delightful combination of this grilled eggplant recipe and tangy, refreshing Turkish yogurt dip is a match made in culinary heaven.

If you are you searching for a delicious and healthy appetizer that will impress your guests, look no further! Grilled eggplant rounds with Turkish yogurt dip, also known as cacik, are the perfect choice.

Eggplants, also known as aubergines, belong to the nightshade family of vegetables and boast a rich history.

These glossy, purple vegetables have a meaty texture and absorb flavors beautifully, making them a popular choice in many cuisines worldwide.

Originally hailing from Asia, eggplants have found their way into countless traditional recipes, ranging from Italian eggplant parmesan to Indian baingan bharta.

Eggplants have a lot of great health benefits that you can read up on HERE.

Preparing this grilled Eggplant recipe is super easy and only requires salt, olive oil and a bit of waiting.

1. Start by cutting the eggplants into rounds, approximately 1/2 inch thick.
2. Lay out a kitchen towel and place the eggplant rounds on it. Sprinkle salt on both sides of each round, allowing it to sit for about 30 minutes. The salt draws out excess moisture, resulting in a firmer texture and preventing the eggplant from becoming too watery during grilling.
3. After 30 minutes, pat the eggplant rounds dry on both sides using paper towels. This step ensures that the excess moisture is removed.
4. Brush both sides of each round with olive oil. This step adds a beautiful sheen and aids in achieving a delightful charred exterior during grilling.

Time to grill your eggplants! Preheat your grill to medium to high heat.

You can also use a cast iron skillet that has ridges on a stovetop and still achieve those beautiful grill marks!

Place the eggplant rounds on the grill and cook for approximately 6-8 minutes on each side, or until nicely grilled on each side.

The high heat caramelizes the sugars in the eggplant, imparting a smoky flavor and a visually appealing char.

While the eggplant rounds are grilling to perfection, let’s turn our attention to the accompanying Turkish yogurt dip, Cacik.

Cacik is a traditional condiment in Turkish cuisine, loved for its cool and refreshing qualities. This creamy and tangy dip is incredibly versatile and pairs exceptionally well with the smoky flavors of the grilled eggplant.

If you love Cacik, you will also love my Tzatziki recipe!

To prepare Cacik, you will need the following ingredients:

• 1 cup plain Greek yogurt
• 1 tbsp dried mint
• 1-2 cloves minced garlic
• 1/4 cup grated cucumber
• Salt to taste
• 1 tbsp olive oil

Let me show you how to make this deliciously fresh tasting Turkish yogurt (Cacik).

1. Grate the cucumber on to a thin kitchen towel, then wrap and squeeze out as much of the fluid as possible.
2. In a bowl, combine Greek yogurt, dried mint, minced garlic, grated cucumber, and a pinch of salt.
3. Stir the ingredients until they are well combined, ensuring that the herbs and cucumber are evenly distributed throughout the yogurt.
4. Drizzle with olive oil: Finish off your cacik by drizzling a generous amount of olive oil on top. The olive oil adds richness and a smooth finish, enhancing both the taste and presentation of the dip.

Time to assemble! Arrange the grilled eggplant rounds on a serving platter and place a generous dollop of cacik on top of each round.

The combination of the smoky, tender eggplant and the cool, tangy yogurt dip is a match made in culinary heaven, guaranteeing a burst of flavors with every bite.

Whether you’re hosting a summer barbecue or simply treating yourself to a special meal, this dish is sure to impress both your taste buds and your guests.

Try also serving up these delicious appetizers at your next gathering:

• Fig Jam Brie Mini Grilled Sandwiches.
• The Best Greek Pastry Recipe.

Enjoy!