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Twice cooked eggplant with yoghurt sauce


  • Preheat oven to 190°-200°C fan forced (210°-220°C normal).
  • Prick the eggplant all over with a fork, spray with oil and cook in the oven for about 30 mins until almost tender. Allow the eggplant to cool, before cutting into slices.
  • Then spray the eggplant with more oil and cook on a lightly oiled, preheated ridged grill (or BBQ).
  • To make the sauce, combine the yoghurt, garlic, cucumber, tomatoes, seasonings and dill. Taste for seasoning.
  • To serve, arrange the eggplant on individual plates and spoon a dollop of the yoghurt sauce in the centre.


  • 2 large eggplant
  • olive oil spray
  • 1 cup plain yoghurt
  • 2 garlic cloves, crushed
  • 2 heaped tbsp diced continental (telegraph) cucumber
  • 2 heaped tbsp diced tomatoes
  • sea salt & freshly ground pepper
  • 1 tbsp chopped dill

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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