Lemon-tahini eggplant medallions with herb yogurt
This dish features pan-seared eggplant medallions with a light lemon-tahini glaze, finished with a cool herb yogurt drizzle. It’s creamy, tangy, and deeply satisfying without being heavy.
Perfect as a starter, light meal, or mezze-style plate, and totally different from common eggplant recipes.
⏱ Time Required
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
🛒 Ingredients
Eggplant
2 medium eggplants
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
Lemon Tahini Glaze
3 tbsp tahini
2 tbsp fresh lemon juice
1 small garlic clove, grated
2–3 tbsp warm water (to thin)
Salt to taste
Herb Yogurt Drizzle
½ cup thick plain yogurt (Greek-style)
1 tbsp olive oil
1 tbsp chopped fresh parsley
1 tbsp chopped fresh dill or mint
Pinch of salt
Garnish (Optional)
Toasted sesame seeds
Pomegranate seeds
👩🍳 Instructions
1. Prepare eggplant
Slice eggplants into 1 cm thick rounds. Sprinkle lightly with salt and rest for 10 minutes. Pat dry.
2. Cook eggplant
Heat olive oil in a wide pan over medium heat.
Pan-sear eggplant slices for 4–5 minutes per side until golden and tender.
3. Make tahini glaze
In a bowl, whisk tahini, lemon juice, garlic, salt, and warm water until smooth and pourable.
4. Prepare herb yogurt
Mix yogurt, olive oil, herbs, and salt in a small bowl.
5. Assemble
Arrange eggplant on a serving plate. Spoon tahini glaze over warm eggplant.
6. Finish
Drizzle herb yogurt on top and garnish as desired.
🌟 Tips for Best Flavor
Use medium heat so eggplant caramelizes, not burns
Don’t overcrowd the pan
Add water to tahini slowly to avoid bitterness
Serve warm or room temperature (Mediterranean style)
🔄 Variations
Make it oil-free: dry-pan sear or bake at 200°C for 25 minutes
Add chickpeas for protein
Turn into a wrap or bowl with flatbread and salad
Vegan version: skip yogurt or use plant yogurt
❓ Frequently Asked Questions
Q: Is this dish bitter?
No, salting the eggplant removes bitterness.
Q: Can I bake instead of pan-fry?
Yes. Bake at 200°C for 25–30 minutes, flipping once.
Q: Is it spicy?
Not at all—fully non-spicy.
Q: Can I store leftovers?
Eggplant keeps well for 1 day refrigerated.
🧮 Nutritional Information
Calories: 280 kcal
Protein: 8 g
Carbohydrates: 18 g
Fat: 20 g
Fiber: 6 g