Grilled Eggplant with Roasted Sweet Potatoes, Capsicum & Lemon Dill Sauce
This colorful Mediterranean-inspired dish features grilled eggplant, roasted sweet potatoes, and capsicum (bell peppers) served with a bright and zesty lemon dill yogurt sauce. It’s fresh, hearty, plant-based, and perfect as a main or side.
⏱ Time
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Ingredients
Vegetables:
1 medium eggplant, sliced into ½-inch rounds
1 medium sweet potato, peeled and cubed
1–2 capsicums (bell peppers), sliced (use red, yellow, or a mix)
2–3 tbsp olive oil
Salt and black pepper, to taste
1/2 tsp smoked paprika (optional)
1/4 tsp chili flakes (optional)
Lemon Dill Yogurt Sauce:
1/2 cup Greek yogurt (or plant-based yogurt)
1 tbsp fresh dill, chopped (or 1 tsp dried dill)
1 clove garlic, grated or minced
Zest and juice of 1 lemon
1 tbsp olive oil
Salt and pepper, to taste
Instructions
1. Roast the Sweet Potatoes and Capsicum
Preheat oven to 425°F (220°C).
Toss sweet potato cubes and sliced capsicum with olive oil, salt, pepper, paprika, and chili flakes.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
2. Grill the Eggplant
Brush eggplant slices with olive oil and season with salt and pepper.
Grill on a preheated grill pan or BBQ for 3–4 minutes per side, until grill marks appear and the slices are soft.
> Alternatively, roast eggplant in the oven at 425°F for 20–25 minutes
3. Make the Lemon Dill Sauce
In a small bowl, whisk together yogurt, dill, garlic, lemon zest and juice, olive oil, salt, and pepper.
Adjust seasoning to taste. Chill until ready to serve.
4. Assemble the Dish
Arrange grilled eggplant on a platter.
Top with roasted sweet potatoes and capsicum.
Drizzle generously with lemon dill sauce.
Garnish with extra dill or parsley, lemon zest, and a sprinkle of chili flakes (optional)
Notes & Tips
Meal prep: Vegetables and sauce can be made ahead and stored separately.
Vegan version: Use plant-based yogurt.
Add protein: Serve with chickpeas, grilled tofu, or a poached egg for a heartier meal.
Serving idea: Great with warm pita, couscous, or quinoa on the side.
❓ frequently asked questions FAQ
Q: Can I make this dish ahead of time?
A: Yes. Roast and grill the vegetables up to 1 day ahead and store in the fridge. Reheat and drizzle with sauce just before serving.
Q: Can I use air fryer for the sweet potatoes?
A: Absolutely! Air fry at 400°F (200°C) for about 15–18 minutes, shaking halfway.
Q: What if I don’t have dill?
A: Use parsley, chives, or mint as a flavorful substitute.
Nutritional Information
Calories ~210
Protein ~5g
Carbs ~24g
Fat ~11g
Fiber ~6g
Sodium ~160mg