Tunisian Grilled Eggplant with Spiced Yogurt (Slata Mechouia)
This Tunisian Grilled Eggplant with Spiced Yogurt, also known as Slata Mechouia, is a smoky and spicy dish that brings the authentic flavors of the Mediterranean to your table. Perfect for a nutritious and flavorful mezze or side dish.
Equipment
- Grill or barbecue
- Fork
- Bowl
- Potato masher
- Skillet
- Measuring spoons and cups
- Garlic press (optional)
Ingredients
- 2 large Eggplants about 900g / 2 lbs
- 2 tablespoons Olive oil 30ml
- 3 cloves Garlic minced
- 1 teaspoon Ground cumin 2g
- 1 teaspoon Ground coriander 2g
- 1/2 teaspoon Ground caraway 1g
- 1 cup Plain yogurt 245g
- 1 lemon Lemon juice about 2 tablespoons / 30ml
- 1/4 cup Fresh parsley chopped, 15g
- Salt and pepper to taste
- Optional garnish: additional olive oil, parsley, and chili flakes
Instructions
- Preheat your grill to medium-high heat.
- Wash the eggplants and pierce them with a fork to prevent them from bursting while cooking.
- Place the eggplants on the grill and cook for about 15-20 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- Remove the eggplants from the grill and let them cool slightly. Once cool enough to handle, peel off the skin and discard.
- In a bowl, mash the eggplant flesh with a fork or potato masher until it reaches a chunky puree consistency.
- In a skillet over medium heat, add one tablespoon of olive oil and the minced garlic. Cook until the garlic is fragrant but not browned, about 1-2 minutes.
- Add the mashed eggplant to the skillet along with cumin, coriander, and caraway. Stir to combine and cook for an additional 5 minutes to allow the flavors to meld.
- Remove the skillet from heat and let the eggplant mixture cool to room temperature.
- In a separate bowl, combine the plain yogurt, lemon juice, remaining olive oil, and chopped parsley. Season with salt and pepper to taste.
- To serve, spread the yogurt mixture onto a serving platter, top with the eggplant mixture, and swirl together gently. Garnish with additional olive oil, parsley, and chili flakes if desired.
Notes
For a vegan version, use a dairy-free yogurt alternative.
Adjust the level of spices according to your taste preference.
The eggplant can also be roasted in the oven at 400°F (200°C) for about 30-40 minutes if a grill is not available.
This dish can be served warm or at room temperature, making it a versatile addition to your culinary repertoire.