Name: Grilled Eggplant with Yoghurt Sauce and Fresh Herbs Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 3 large eggplants; 1/4 cup olive oil; Salt and pepper to taste; 1 cup plain unsweetened yoghurt (Greek or natural); 1 garlic clove, minced (medium size); 1 tsp cumin powder; 1 to 2 tbsp fresh lemon juice (to taste); 2 tbsp tahini (sesame paste; optional); 1/4 tsp salt (slightly heaped, about 3/8 tsp); Black pepper to taste; 1/2 pomegranate, seeds only; 2 tbsp mint leaves, finely sliced; 2 tbsp coriander/cilantro leaves; Red chilli, finely sliced (to taste); Lemon wedges or cheeks (optional)

Introduction

Grilled eggplant with yoghurt sauce is a flavorful and healthy dish that combines smoky, tender eggplant with a creamy, tangy sauce. Perfect as a side or light main, it’s easy to prepare and packed with Mediterranean-inspired flavors.

Grilled Eggplant with Yoghurt Sauce and Fresh Herbs Recipe - Recipe Image

Ingredients

3 large eggplants
1/4 cup olive oil
Salt and pepper
1 cup plain unsweetened yoghurt (Greek or natural)
1 garlic clove, minced (medium size)
1 tsp cumin powder
1 to 2 tbsp fresh lemon juice (to taste)
2 tbsp tahini (sesame paste, optional)
1/4 tsp salt (slightly heaped, about 3/8 tsp)
Black pepper
1/2 pomegranate, seeds only
2 tbsp mint leaves, finely sliced
2 tbsp coriander/cilantro leaves
Red chilli, finely sliced (to taste)
Lemon wedges or cheeks (optional)

Instructions

Step 1: Combine the yoghurt, minced garlic, cumin powder, lemon juice, tahini (if using), salt, and black pepper in a bowl. Mix well and set aside to let the flavors develop.
Step 2: Use a potato peeler to peel vertical strips off the eggplants. If needed, use a sharp knife for softer eggplants.
Step 3: Slice the eggplants into 1.5 cm (about 2/3 inch) thick rounds.
Step 4: Brush one side of each eggplant slice generously with olive oil and sprinkle with salt and pepper.
Step 5: Heat a griddle pan or BBQ over medium-high heat.
Step 6: Place the oiled side of each eggplant on the hot pan and grill for 2 to 3 minutes until char marks form. While grilling, brush the other side with oil and season with salt and pepper.
Step 7: Flip the eggplant and cook until tender but still holding shape. Test by prodding the center; if it resists, cook a bit longer.
Step 8: Transfer the grilled eggplant to a serving plate and let cool slightly. Spoon a dollop of yoghurt sauce over each slice, then scatter with pomegranate seeds, mint, coriander, and sliced chili.
Step 9: Drizzle with extra olive oil and serve with lemon wedges if desired.

Tips & Variations

For a smokier flavor, grill the eggplant over charcoal or wood fire.
Leave out the tahini if unavailable; the sauce is still delicious without it.
Adjust the garlic and chili amounts to control the heat level.
Try adding toasted pine nuts or walnuts on top for extra crunch.

Storage

Store leftover grilled eggplant and yoghurt sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the eggplant gently on a pan or enjoy cold. Stir the sauce before serving to recombine ingredients.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yoghurt instead of Greek yoghurt?

Yes, regular unsweetened yoghurt works fine, but Greek yoghurt gives a creamier, thicker sauce texture.

How do I know when the eggplant is fully cooked?

The eggplant should feel tender but not mushy. Press the center gently; if it yields easily without collapsing, it’s cooked through.

Grilled Eggplant with Yoghurt Sauce and Fresh Herbs Recipe

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★★★★★

5 from 83 reviews

A flavorful and healthy grilled eggplant recipe served with a creamy yoghurt sauce enhanced with cumin, tahini, lemon juice, and fresh herbs, garnished with pomegranate seeds and red chili for a refreshing Middle Eastern-inspired dish.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 4
Category: Side Dish
Method: Grilling
Cuisine: Middle Eastern
Diet: Vegetarian

Ingredients

Scale

Eggplant

3 large eggplants
1/4 cup olive oil
Salt and pepper to taste

Yoghurt Sauce

1 cup plain unsweetened yoghurt (Greek or natural)
1 garlic clove, minced (medium size)
1 tsp cumin powder
1 to 2 tbsp fresh lemon juice (to taste)
2 tbsp tahini (sesame paste; optional)
1/4 tsp salt (slightly heaped, about 3/8 tsp)
Black pepper to taste

Garnish

1/2 pomegranate, seeds only
2 tbsp mint leaves, finely sliced
2 tbsp coriander/cilantro leaves
Red chilli, finely sliced (to taste)
Lemon wedges or cheeks (optional)

Instructions

Prepare the yoghurt sauce: Combine yoghurt, minced garlic, cumin powder, lemon juice, tahini, salt, and black pepper in a bowl. Mix thoroughly and set aside to allow flavors to develop.
Prepare the eggplants: Use a potato peeler to peel vertical strips off the eggplants. If necessary, use a sharp knife for softer eggplants.
Slice eggplants: Cut each eggplant into 1.5 cm (2/3 inch) thick rounds.
Oil and season: Brush one side of each eggplant round with olive oil generously, then sprinkle with salt and pepper.
Heat griddle: Preheat a griddle pan or BBQ to medium-high heat.
Grill first side: Place the oiled side of the eggplant on the hot pan. Grill for 2 to 3 minutes until deep char lines form. Meanwhile, brush the other side of the eggplants with olive oil and season with salt and pepper.
Grill second side: Turn the eggplants and cook until fully cooked but still firm. Test doneness by gently prodding the center.
Assemble and serve: Transfer grilled eggplant to a serving plate and allow to cool slightly. Spoon a dollop of the yoghurt sauce on each slice, scatter with coriander, mint, pomegranate seeds, and red chili. Optionally, drizzle with extra olive oil and serve with lemon wedges.