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Grilled Eggplant With Almond, Yogurt And Coriander Sauce

  • Yield: 2 servings (about 1 1/4 cups of sauce)


  • 1/3 cup freshly-ground almonds
  • 1/2 teaspoon ground coriander
  • 1 garlic clove, finely chopped
  • 1 teaspoon honey
  • 1 tablespoon lemon juice
  • 1 cup yogurt, strained
  • 1/4 cup chopped parsley
  • 1/4 cup chopped cilantro
  • Salt and black pepper
  • 1 large eggplant or 2 small, sliced 1/2-inch thick
  • 1/2 cup peeled, seeded, diced tomatoes (tomato concassè)


  • Preheat grill. In a food processor combine almonds, coriander, garlic, honey, lemon juice, salt and pepper. With machine running add yogurt, a little bit at a time. Stir in parsley and cilantro by hand. Adjust seasonings to taste. Brush eggplant with oil and season generously with salt and pepper. Grill 3 minutes on each side. Serve with a generous drizzle of sauce, garnished with chopped tomatoes.