Grilled Eggplant with Yoghurt Sauce
If you’re anything like me, the second spring hits, the grill comes out—and we start searching for anything and everything to char and sizzle. Enter: Grilled Eggplant with Yoghurt Sauce. This recipe is my go-to when I need a meatless main that doesn’t feel like an afterthought. We’re talking smoky eggplant slices, a creamy lemony yoghurt sauce with just a kiss of garlic, and a rainbow of toppings that make it look as good as it tastes.
It’s light enough to serve as a side (hello, backyard BBQs), but hearty enough to stand on its own with a bowl of fluffy couscous. And the best part? You can pull the whole thing together in under 20 minutes. Yes, really. Whether you’re cooking for two or trying to impress your in-laws with something that looks fancy but is secretly a breeze—this one’s a winner.
For another Mediterranean delight, try our Mediterranean Chicken Pizza.
Why You’ll Love This Grilled Eggplant with Yoghurt Sauce
- Fast & fuss-free: Just 15 minutes from grill to table.
- Flavor bomb: Smoky, creamy, tangy, herby—every bite pops.
- Meatless but mighty: Satisfying enough to make you forget about meat.
- Showstopper looks: Pomegranate jewels and fresh herbs? Swoon.
- Totally customizable: Add chickpeas, swap herbs, make it spicy or mild.
Ingredients
For the Grilled Eggplant:
- 3 large eggplants
- 1/4 cup olive oil
- Salt and pepper, to taste
For the Yoghurt Sauce:
- 1 cup plain yoghurt (Greek or natural)
- 1 garlic clove, finely minced
- 1 tsp ground cumin
- 1–2 tbsp lemon juice (adjust to taste)
- 2 tbsp tahini (optional, for extra creaminess)
- 1/4 tsp salt (slightly heaped)
- Black pepper, to taste
To Garnish:
- 1/2 pomegranate, seeds only
- 2 tbsp fresh mint, finely chopped
- 2 tbsp fresh coriander (cilantro)
- Sliced red chili (adjust to heat preference)
- Lemon wedges or cheeks (optional)
Instructions
- Make the Sauce:
In a bowl, mix yoghurt, garlic, cumin, lemon juice, tahini (if using), salt, and pepper. Stir until smooth and let it sit so the flavors can cozy up. - Prep the Eggplant:
Peel strips of skin down the eggplants’ sides for a striped look. Slice into 1.5cm rounds. - Oil & Season:
Brush one side of each slice with olive oil. Sprinkle with salt and pepper. - Grill Away:
Heat your grill or grill pan to medium-high. Place eggplant slices oiled-side down. Grill 2–3 minutes until charred. Brush the top side with oil, season again, flip, and cook till tender. - Assemble the Magic:
Arrange eggplant slices on a platter. Drizzle generously with yoghurt sauce. Sprinkle with pomegranate, herbs, and chili. Add lemon wedges if you’re feeling fancy.
Melania’s Tips for Perfect Grilled Eggplant
- No mushy eggplant, please: Go for a firm press on the grill to get those smoky char marks without going soggy.
- Salt it early: If you have time, salt your eggplant slices 20 minutes before grilling. It draws out moisture and bitterness.
- Control the heat: Too hot and your eggplant burns before it’s soft. Medium-high gives you that golden sweet spot.
Bake It With the Littles
- Let them brush the eggplant with oil like tiny kitchen artists.
- Mixing the yoghurt sauce is a perfect mini chef task—especially squeezing the lemon.
- Let them sprinkle pomegranate seeds and herbs for their moment of edible glitter glory.
Meal-Prep Magic
- Sauce it up ahead: The yoghurt sauce lasts 3–4 days in the fridge and only gets better as it sits.
- Grill and chill: You can grill the eggplant a day in advance. Just bring to room temp or rewarm slightly before assembling.
- Make it a meal: Add couscous, grilled halloumi, or chickpeas for a full dinner prep.
Healthier Swaps Without Losing the Magic
- Skip the tahini: Still dreamy, still creamy.
- Use low-fat yoghurt: Just as tasty, especially with that lemon punch.
- Add greens: Toss in arugula or baby spinach for bonus nutrients and crunch.
Leftover Remix
- Wrap it up: Layer slices in a pita with extra sauce and greens.
- Eggplant toast: Like avocado toast, but with smoky eggplant slices and a dollop of yoghurt sauce.
- Salad topper: Chop it up and throw it over a grain bowl or green salad.
Pair this with our Garden Veggie Quiche for a vegetarian feast.
Gift It Like a Pro
- Assemble it beautifully on a ceramic platter and cover with beeswax wrap.
- Tie a jar of yoghurt sauce with twine and a handwritten tag.
- Bonus: Pair with a bottle of crisp white wine or sparkling lemonade for the ultimate hostess move.
FAQs
Can I roast instead of grill?
Absolutely. Roast at 425°F for 20–25 minutes, flipping once, until golden and soft.
Is it good cold?
Yes! It’s actually delicious served room temp or straight from the fridge.
What if I don’t have pomegranate?
Try chopped cherry tomatoes or dried cranberries for a similar sweet-tart bite.
Final Thought
This Grilled Eggplant with Yoghurt Sauce is one of those dishes that feels a little fancy but is secretly effortless. It brings bold flavor, bright colors, and a big “wow” factor to the table—without turning your kitchen upside down. Whether you’re cooking solo or with the kids, serving it as a showy side or a light main, it’s a keeper you’ll come back to again and again. And hey, if all else fails? The sauce alone is worth a spot in your weekly rotation.
Grilled Eggplant with Yoghurt Sauce
Ingredients
- For the Grilled Eggplant:
- 3 large eggplants
- 1/4 cup olive oil
- Salt and pepper to taste
- For the Yoghurt Sauce:
- 1 cup plain yoghurt Greek or natural
- 1 garlic clove finely minced
- 1 tsp ground cumin
- 1 –2 tbsp lemon juice adjust to taste
- 2 tbsp tahini optional, for extra creaminess
- 1/4 tsp salt slightly heaped
- Black pepper to taste
- To Garnish:
- 1/2 pomegranate seeds only
- 2 tbsp fresh mint finely chopped
- 2 tbsp fresh coriander cilantro
- Sliced red chili adjust to heat preference
- Lemon wedges or cheeks optional
Instructions
- Prepare the yoghurt sauce:
- In a small bowl, mix all the sauce ingredients until smooth. Set aside so the flavors can meld while you grill the eggplant.
- Prep the eggplant:
- Use a vegetable peeler to remove strips of skin down the sides of each eggplant. Slice into 1.5cm thick rounds.
- Oil & season:
- Brush one side of each slice with olive oil and sprinkle with salt and pepper.
- Grill the eggplant:
- Heat a grill pan or BBQ over medium-high heat. Place the oiled side of the eggplant down and cook for 2–3 minutes or until charred. While grilling, brush the top side with olive oil and season again. Flip and cook until tender.
- Assemble the dish:
- Arrange grilled eggplant on a platter. Spoon over the yoghurt sauce, then top with pomegranate seeds, mint, coriander, and sliced chili. Add a drizzle of olive oil and a few lemon wedges if desired.
Notes
- Lemon juice: Start with 1 tbsp and add more if you want extra tang.
- Grill tip: Don’t rush—make sure the eggplant is tender all the way through.
- No tahini? No problem! The sauce is still delicious without it.
