Grilled Eggplant Yoghurt Sauce: Prepare to be amazed by this smoky, creamy, and utterly addictive dip that will elevate your summer grilling game! Forget boring condiments; this vibrant sauce is a flavor explosion waiting to happen. I'm so excited to share this recipe with you.
Eggplant, a staple in Mediterranean and Middle Eastern cuisine, has a rich history dating back centuries. It's often associated with warmth, comfort, and communal dining. This particular preparation, combining grilled eggplant with creamy yoghurt, draws inspiration from Turkish and Greek culinary traditions, where yoghurt-based sauces are frequently used to complement grilled meats and vegetables.
What makes this Grilled Eggplant Yoghurt Sauce so irresistible? It's the perfect balance of textures and tastes. The smoky char of the grilled eggplant provides a delightful contrast to the cool, tangy yoghurt. A touch of garlic, lemon, and fresh herbs brightens the flavors, creating a symphony on your palate. People adore this dish because it's incredibly versatile. Serve it as a dip with pita bread, crudités, or grilled halloumi. Use it as a sauce for grilled chicken, lamb, or fish. Or simply spread it on a sandwich for a flavorful twist. It's also surprisingly easy to make, requiring minimal ingredients and effort. Trust me, once you try this Grilled Eggplant Yoghurt Sauce, it will become a staple in your kitchen!

Ingredients:
- 2 large eggplants, preferably globe or Italian variety
- 1/4 cup olive oil, plus more for brushing
- Salt and freshly ground black pepper to taste
- 1 cup plain Greek yogurt (full-fat or low-fat, your preference)
- 2 cloves garlic, minced
- 2 tablespoons lemon juice, freshly squeezed
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh dill, chopped
- 1 tablespoon tahini (optional, but adds a nice nutty flavor)
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Pinch of sugar (optional, to balance the acidity)
- Pita bread or naan, for serving
- Optional garnishes: extra olive oil, chopped mint, chopped dill, toasted pine nuts, pomegranate seeds
Preparing the Eggplant:
- Wash and slice the eggplants. I like to use large, firm eggplants for this recipe. Give them a good wash under cold water to remove any dirt. Then, trim off the stem end. You can slice the eggplants in a few different ways, depending on your preference. I usually go for 1/2-inch thick rounds, as they grill nicely and are easy to handle. Alternatively, you could slice them lengthwise into planks of similar thickness. If you're using very large eggplants, you might want to halve them lengthwise first, then slice into planks.
- Salt the eggplant (optional, but recommended). This step helps to draw out some of the excess moisture from the eggplant, which will result in a less soggy and more flavorful grilled eggplant. Place the eggplant slices in a colander and sprinkle them generously with salt. Let them sit for about 30 minutes to an hour. You'll notice moisture beading up on the surface. After the salting period, rinse the eggplant slices thoroughly under cold water and pat them dry with paper towels. This is important to remove the excess salt.
- Brush with olive oil and season. In a bowl, drizzle the eggplant slices with olive oil. Use your hands to make sure each slice is coated evenly. Season generously with salt and freshly ground black pepper. Don't be shy with the seasoning, as the eggplant can be a bit bland on its own. You can also add other spices at this stage, such as garlic powder, onion powder, or smoked paprika, if you like.
Grilling the Eggplant:
- Prepare the grill. Preheat your grill to medium-high heat. If you're using a gas grill, aim for a temperature of around 400-450°F (200-230°C). If you're using a charcoal grill, make sure the coals are evenly distributed and covered with a layer of ash. Clean the grill grates thoroughly with a wire brush to prevent the eggplant from sticking.
- Grill the eggplant slices. Place the eggplant slices on the hot grill grates in a single layer. Don't overcrowd the grill, as this will lower the temperature and prevent the eggplant from browning properly. Grill for about 4-5 minutes per side, or until the eggplant is tender and has nice grill marks. You want the eggplant to be cooked through and slightly softened, but not mushy.
- Check for doneness. Use a fork or tongs to check the eggplant for doneness. It should be easily pierced with a fork and have a slightly smoky flavor. If the eggplant is browning too quickly, you can move it to a cooler part of the grill or lower the heat slightly. If it's not browning enough, you can increase the heat or move it to a hotter part of the grill.
- Remove from the grill. Once the eggplant is cooked through, remove it from the grill and set it aside to cool slightly.
Preparing the Yogurt Sauce:
- Combine the yogurt and garlic. In a medium bowl, combine the Greek yogurt and minced garlic. Make sure the garlic is finely minced so that it distributes evenly throughout the sauce.
- Add lemon juice and herbs. Add the lemon juice, chopped mint, and chopped dill to the yogurt mixture. The lemon juice adds a bright, tangy flavor, while the mint and dill provide a fresh, herbaceous note.
- Add tahini (optional). If you're using tahini, add it to the yogurt mixture. Tahini adds a creamy, nutty flavor that complements the eggplant and yogurt perfectly.
- Season to taste. Season the yogurt sauce with salt, freshly ground black pepper, and red pepper flakes (if using). Taste and adjust the seasoning as needed. You can also add a pinch of sugar to balance the acidity of the lemon juice, if desired.
- Mix well. Stir all the ingredients together until well combined. The yogurt sauce should be smooth and creamy.
- Chill (optional). For the best flavor, I recommend chilling the yogurt sauce in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and the sauce to thicken slightly.
Assembling and Serving:
- Roughly chop the grilled eggplant. Once the grilled eggplant has cooled slightly, roughly chop it into bite-sized pieces. You can use a knife or your hands to do this.
- Combine eggplant and yogurt sauce. In a serving bowl, combine the chopped grilled eggplant and the yogurt sauce. Gently toss to coat the eggplant evenly with the sauce.
- Garnish (optional). Garnish the dish with extra olive oil, chopped mint, chopped dill, toasted pine nuts, or pomegranate seeds, if desired. These garnishes add visual appeal and enhance the flavor of the dish.
- Serve immediately. Serve the grilled eggplant with yogurt sauce immediately with warm pita bread or naan for dipping. The warm bread is perfect for scooping up the eggplant and sauce.
Tips and Variations:
- Roasting the eggplant: If you don't have a grill, you can roast the eggplant in the oven. Preheat your oven to 400°F (200°C). Toss the eggplant slices with olive oil, salt, and pepper, and then spread them out in a single layer on a baking sheet. Roast for about 20-25 minutes, or until the eggplant is tender and slightly browned.
- Adding other vegetables: You can add other grilled vegetables to this dish, such as bell peppers, zucchini, or onions. Grill the vegetables alongside the eggplant and then chop them up and add them to the yogurt sauce.
- Using different herbs: Feel free to experiment with different herbs in the yogurt sauce. Parsley, cilantro, or chives would all be delicious additions.
- Making it vegan: To make this dish vegan, use a plant-based yogurt alternative, such as coconut yogurt or almond yogurt.
- Adding spices: For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper to the yogurt sauce. You can also add other spices, such as cumin, coriander, or turmeric.
- Serving as a dip: This dish can also be served as a dip with pita chips, crackers, or crudités.
- Make ahead: The grilled eggplant and yogurt sauce can be made ahead of time and stored separately in the refrigerator. When you're ready to serve, simply combine the eggplant and sauce and garnish as desired.
Enjoy!
I hope you enjoy this recipe for grilled eggplant with yogurt sauce. It's a delicious and healthy dish that's perfect for a summer barbecue or a light lunch. Feel free to customize the recipe to your liking and experiment with different flavors and ingredients. Bon appétit!
Conclusion:
This Grilled Eggplant with Yoghurt Sauce is truly a must-try recipe, and I'm not just saying that! The smoky char of the eggplant combined with the cool, tangy yoghurt sauce creates a symphony of flavors and textures that will tantalize your taste buds. It's incredibly easy to prepare, making it perfect for a quick weeknight meal or an impressive dish to serve at your next gathering. The simplicity of the ingredients belies the depth of flavor you'll achieve, proving that sometimes, less really is more. What makes this recipe so special is its versatility. You can serve it as a light lunch, a flavorful side dish, or even as a vegetarian main course. I personally love pairing it with grilled chicken or lamb for a complete and satisfying meal. For a lighter option, try serving it alongside a fresh salad with a lemon vinaigrette. The possibilities are endless! And speaking of possibilities, don't be afraid to experiment with variations! If you're feeling adventurous, try adding a pinch of red pepper flakes to the yoghurt sauce for a little kick. Or, for a richer flavor, drizzle some good quality olive oil over the finished dish. You could also incorporate different herbs into the sauce, such as mint, dill, or parsley, to create your own unique twist. Another fantastic variation is to add some toasted pine nuts or walnuts for a delightful crunch. If you're not a fan of yoghurt, you can substitute it with labneh for a thicker, creamier sauce. The beauty of this Grilled Eggplant with Yoghurt Sauce lies in its adaptability. It's a blank canvas for your culinary creativity, so feel free to adjust the ingredients and seasonings to suit your personal preferences. Don't be afraid to get creative and make it your own! I truly believe that this recipe will become a staple in your kitchen. It's healthy, delicious, and incredibly easy to make. Plus, it's a great way to use up any extra eggplant you might have on hand. I've made this dish countless times, and it's always a crowd-pleaser. So, what are you waiting for? Grab some eggplant, fire up your grill, and get cooking! I'm confident that you'll love this recipe as much as I do. And once you've tried it, I'd love to hear about your experience. Share your photos and comments on social media using #GrilledEggplantYoghurtSauce and let me know what variations you tried. I'm always looking for new and exciting ways to enjoy this delicious dish. I can't wait to see what you create! Happy grilling!Grilled Eggplant Yoghurt Sauce: A Delicious & Healthy Recipe

Smoky grilled eggplant with a refreshing yogurt sauce, infused with garlic, lemon, and fresh herbs. A delicious and healthy Mediterranean-inspired dish perfect as a side, appetizer, or light meal.
Ingredients
- 2 large eggplants, preferably globe or Italian variety
- 1/4 cup olive oil, plus more for brushing
- Salt and freshly ground black pepper to taste
- 1 cup plain Greek yogurt (full-fat or low-fat, your preference)
- 2 cloves garlic, minced
- 2 tablespoons lemon juice, freshly squeezed
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh dill, chopped
- 1 tablespoon tahini (optional, but adds a nice nutty flavor)
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Pinch of sugar (optional, to balance the acidity)
- Pita bread or naan, for serving
- Optional garnishes: extra olive oil, chopped mint, chopped dill, toasted pine nuts, pomegranate seeds
Instructions
- Wash and slice the eggplants into 1/2-inch thick rounds or planks. Salt the eggplant slices in a colander for 30 minutes to an hour to draw out excess moisture. Rinse thoroughly and pat dry.
- Brush the eggplant slices with olive oil and season generously with salt and pepper.
- Preheat grill to medium-high heat (400-450°F). Clean the grill grates.
- Grill the eggplant slices in a single layer for 4-5 minutes per side, until tender and with grill marks. Remove from grill and let cool slightly.
- In a medium bowl, combine Greek yogurt and minced garlic.
- Add lemon juice, chopped mint, and chopped dill to the yogurt mixture.
- Add tahini (if using).
- Season with salt, pepper, and red pepper flakes (if using). Add a pinch of sugar if desired.
- Mix well until smooth and creamy. Chill for at least 30 minutes for best flavor.
- Roughly chop the grilled eggplant into bite-sized pieces.
- In a serving bowl, combine the chopped eggplant and yogurt sauce. Toss gently to coat.
- Garnish with extra olive oil, chopped mint, chopped dill, toasted pine nuts, or pomegranate seeds (optional).
- Serve immediately with warm pita bread or naan for dipping.
Notes
- Roasting Option: If you don't have a grill, roast the eggplant in the oven at 400°F (200°C) for 20-25 minutes, until tender and slightly browned.
- Vegetable Variations: Add other grilled vegetables like bell peppers, zucchini, or onions.
- Herb Variations: Experiment with different herbs in the yogurt sauce like parsley, cilantro, or chives.
- Vegan Option: Use plant-based yogurt alternative.
- Spice it Up: Add more red pepper flakes or a pinch of cayenne pepper.
- Serving as a Dip: Serve as a dip with pita chips, crackers, or crudités.
- Make Ahead: The grilled eggplant and yogurt sauce can be made ahead of time and stored separately.