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Grilled Eggplant with Garlic Yogurt Sauce – Vegetarian Recipes for Dinner

Okay, I have to confess—there’s something downright magical about grilled eggplant that always surprises me. That smoky char, the silky-soft inside, and then this cool, garlicky yogurt sauce that cuts through it all like a fresh breeze on a hot summer day. If you think eggplants are tricky or boring, I promise this recipe will change your mind. Plus, it’s so simple, you barely need to pay attention—perfect for those evenings when you want dinner that’s impressive but low-effort. Grab your grill or grill pan, and let’s get cooking!

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

For the Main Dish:

2 medium eggplants (about 1 pound each), sliced 1/2-inch thick
3 tbsp olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp smoked paprika (optional, for a smoky kick)

For the Garlic Yogurt Sauce:

1 cup plain Greek yogurt
2 garlic cloves, minced
1 tbsp fresh lemon juice
1 tbsp chopped fresh parsley or dill
Salt and pepper, to taste

How I Make It

Step 1:

Start by salting the eggplant slices lightly on both sides—this helps draw out any bitterness and moisture, so they grill up nice and tender without turning mushy. Let them sit for about 10 minutes, then pat dry with a paper towel.

Step 2:

Brush both sides of the eggplant slices generously with olive oil. Sprinkle with salt, pepper, and if you’re feeling adventurous, a pinch of smoked paprika for some smoky depth.

Step 3:

Heat your grill or grill pan to medium-high. Once hot, place the eggplant slices down and cook for about 4–5 minutes per side. You’ll know they’re ready when they’re golden with nice grill marks and the flesh is soft and silky inside.

Step 4:

While the eggplant cooks, mix together the Greek yogurt, minced garlic, lemon juice, and chopped herbs in a small bowl. Season with salt and pepper to balance the flavors—taste as you go!

Step 5:

Once the eggplant is grilled, arrange slices on a serving platter. Dollop or drizzle the garlic yogurt sauce over the top.

Step 6:

Garnish with a little extra chopped herbs or a light drizzle of olive oil if you like, and serve warm or at room temperature for the best flavor and texture.

Variations & Tips

For a smoky twist, add a dash of cayenne or chili flakes to the yogurt sauce.
Try topping with toasted pine nuts or chopped walnuts for crunch.
Grill slices thicker for a meaty bite, or thinner for crispier edges.
Substitute the Greek yogurt with a vegan coconut or almond yogurt to keep it dairy-free.
If you don’t have a grill, a hot cast-iron skillet or broiler works great too—just keep an eye to avoid burning.
Add a squeeze of fresh lemon on top before serving for a bright zing.

How I Like to Serve It

This dish pairs beautifully with warm pita bread and a fresh cucumber salad for a light summer dinner. It’s also fantastic served alongside a big grain bowl or even as a side with grilled chicken or fish when you want to stretch out a meal. I love serving it at outdoor gatherings because it’s easy to make on the grill and always a crowd-pleaser.

Notes

Store leftovers covered in the fridge for up to 3 days; reheat gently or enjoy cold with a fresh spoon of yogurt sauce.
Eggplants vary in bitterness; salting and resting is key to mellow out any harsh flavors.

Closing: This grilled eggplant with garlic yogurt sauce is one of those recipes that’s simple yet stunning—comfort food that feels special every single time.