Grilled Eggplant with Garlic Yogurt Drizzle
Tender, smoky grilled eggplant slices topped with a creamy garlic yogurt drizzle make a refreshing side dish or vegetarian main. The combination of charred eggplant, tangy yogurt, and fresh herbs brings out the best of Mediterranean flavors.
Time
Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes
Servings:4
Ingredients
For the Eggplant
2 medium eggplants
3 tbsp olive oil
1 tsp dried oregano
½ tsp smoked paprika
Salt & black pepper, to taste
1 cup plain Greek yogurt
1 clove garlic, finely grated or minced
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp fresh dill, parsley, or mint, chopped
Salt & pepper, to taste
Instructions
Prep the Eggplant
Slice eggplants into even rounds and lightly salt them. Let sit 10 minutes, then pat dry to reduce bitterness.
Brush slices with olive oil and season with oregano, paprika, salt, and pepper.
Grill the Eggplant
Heat a grill pan or outdoor grill over medium-high heat.
Grill eggplant slices 4–5 minutes per side, until tender and grill-marked.
Make the Garlic Yogurt Drizzle
In a bowl, whisk together yogurt, garlic, lemon juice, olive oil, herbs, salt, and pepper.
Assemble & Serve
Arrange grilled eggplant on a platter.
Drizzle with garlic yogurt sauce and garnish with extra fresh herbs.
Notes & Tips
For extra richness, sprinkle toasted pine nuts or walnuts on top.
Can also roast eggplant slices in the oven at 425°F (220°C) for 20 minutes.
Serve alongside pita bread, grilled chicken, or as part of a mezze platter.
Frequently Asked Questions
Q: Can I make the yogurt drizzle ahead of time?
Yes — it keeps well in the fridge for 2 days. Stir before serving.
Q: What if I don’t have a grill?
Use a cast iron pan or roast in the oven for a similar flavor.
Q: Can I use zucchini instead of eggplant?
Absolutely — zucchini or bell peppers also pair beautifully with the garlic yogurt.
Nutritional Information
Calories: 180
Protein: 7g
Carbs: 12g
Fat: 12g
Fiber: 5g
Sugar: 6g