Mangez Québec

Lemony grilled eggplant with thyme



  • 2 medium-sized Quebec eggplants
  • 45 ml (3 tbsp.) olive oil
  • 15 ml (1 tbsp.) balsamic vinegar
  • 5 ml (1 tsp.) fresh thyme, minced
  • 5 ml (1 tsp.) lemon zest, grated
  • Coarse sea salt
  • Fresh ground pepper

Yogurt Sauce

  • 125 ml (1/2 cup) plain yogurt
  • 15 ml (1 tbsp.) fresh mint, chopped
  • 125 ml (1/2 cup) English cucumber, peeled, seeded and chopped
  • 2 scallions, minced
  • Salt and freshly ground pepper


  1. Peel eggplant and cut lengthwise into 1 ½-cm (1/2-inch) slices. Set aside. Mix olive oil, vinegar, thyme and lemon zest in a small bowl. Brush both sides of the slices of eggplant with this mixture. Season with salt and pepper to taste. Barbecue over medium heat for approximately 3 minutes on both sides.
  2. Meanwhile, prepare yogurt sauce by mixing all ingredients in another bowl. Arrange grilled eggplant in a serving dish and top with yogurt sauce. Decorate with mint leaves if desired.
MENU Plaisirs maraîchers - 2005

produits utilisés

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