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Low-Fat Grilled Eggplant with Mint Yogurt Soup Recipe

Nutritional Values

Recipe Type:


Calories 300


Total Time 30


Ingredients For Mint Yogurt Soup:

2 cups plain low-fat yogurt
1 cup vegetable broth (low-sodium)
1 cucumber, peeled and diced
2 cloves garlic, minced
1/4 cup fresh mint leaves, chopped
1 tablespoon lemon juice
Salt and black pepper to taste
Fresh mint leaves for garnish (optional)

Ingredients For Grilled Eggplant:

1 large eggplant, sliced into rounds
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and black pepper to taste

Banane Ki Vidhi

For Grilled Eggplant:

Preheat Grill:

Preheat your grill or grill pan.

Season Eggplant:

In a bowl, mix olive oil, ground cumin, smoked paprika, salt, and black pepper. Brush the eggplant slices with this mixture.

Grill Eggplant:

Grill the eggplant slices for 3-4 minutes on each side or until they are tender and have grill marks.

Set Aside:

Remove the grilled eggplant from the grill and set aside.

For Mint Yogurt Soup:

Prepare Yogurt Mixture:

In a blender, combine yogurt, vegetable broth, diced cucumber, minced garlic, chopped mint leaves, and lemon juice. Blend until smooth.


Season the yogurt mixture with salt and black pepper to taste. Adjust the seasoning as needed.


Refrigerate the mint yogurt soup for at least 30 minutes to allow the flavors to meld.


Pour the chilled mint yogurt soup into bowls. Top each serving with grilled eggplant slices.

Garnish (Optional):

Garnish with additional fresh mint leaves if desired.


Serve the low-fat grilled eggplant with mint yogurt soup as a refreshing and satisfying dish.

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