Smoky, tender slices of grilled eggplant are paired with a creamy, tangy yoghurt sauce and finished with fresh herbs and bursts of pomegranate. This dish is light yet deeply satisfying, offering bold flavor with minimal effort and making vegetables the true star of the table.
Why You’ll Love This Recipe
This recipe is quick, simple, and packed with flavor. The eggplant becomes beautifully soft and smoky when grilled, while the yoghurt sauce adds freshness and balance. It works perfectly as a light main dish or an impressive side, and it is naturally vegetarian while still feeling hearty and filling.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the grilled eggplant
3 large eggplants
1/4 cup olive oil
1 tsp fine salt
1/2 tsp black pepper
For the yoghurt sauce
1 cup plain unsweetened yoghurt, Greek or natural
1 medium garlic clove, finely minced
1 tsp ground cumin
1 to 2 tbsp fresh lemon juice, to taste
2 tbsp tahini
3/8 tsp salt
1/4 tsp black pepper
For garnish
1/2 pomegranate, seeds only
2 tbsp fresh mint leaves, finely sliced
2 tbsp fresh coriander leaves
1 small red chilli, finely sliced, optional
Lemon wedges, optional
Directions
Begin by preparing the yoghurt sauce. In a bowl, combine the yoghurt, garlic, cumin, lemon juice, tahini, salt, and black pepper. Mix until smooth and set aside to allow the flavors to develop.
Using a potato peeler, peel thin vertical strips from the eggplants, leaving some skin intact. Slice the eggplants into rounds approximately 1.5 cm thick.
Brush one side of each slice with olive oil and season lightly with salt and pepper. Heat a grill pan or barbecue over medium-high heat. Place the oiled side of the eggplant onto the hot surface and grill for 2 to 3 minutes until deep char marks form.
While the first side cooks, brush the other side with the remaining olive oil and season again. Turn the eggplant and cook for another 2 to 3 minutes, until the flesh is tender and cooked through but still holds its shape.
Transfer the grilled eggplant to a serving platter and let it cool slightly. Spoon the yoghurt sauce over each slice, then scatter with pomegranate seeds, mint, coriander, and chilli if using. Serve warm with lemon wedges on the side if desired.
Servings and timing
This recipe serves 3 to 4 people as a light main dish or up to 6 people as a side dish.
Preparation time is approximately 8 minutes.
Cooking time is about 7 to 9 minutes.
Total time is around 15 minutes.
Variations
Add a pinch of smoked paprika or ground coriander to the yoghurt sauce for extra depth.
Replace pomegranate seeds with finely chopped dried cranberries for color and mild sweetness.
Use parsley instead of coriander if preferred.
Finish the dish with a drizzle of chilli oil for extra heat.
Storage/Reheating
Store leftover grilled eggplant and yoghurt sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the eggplant gently in a pan or oven until just warm. The yoghurt sauce should be served cold or at room temperature and is not suitable for reheating.
FAQs
Can I make this recipe ahead of time?
Yes, the eggplant can be grilled a few hours in advance and stored chilled. Assemble with sauce and garnishes just before serving.
Do I need a grill pan to make this dish?
No, a barbecue works well, and a very hot heavy pan can also be used.
How can I tell when the eggplant is fully cooked?
The center should feel soft when pressed, without any spongy resistance.
Is tahini essential for the sauce?
Tahini adds richness, but the sauce will still taste great without it.
Can I use low-fat yoghurt?
Yes, though full-fat yoghurt provides a creamier texture and better flavor.
What can I serve with grilled eggplant?
It pairs well with flatbreads, couscous, rice, or other grilled vegetables.
Can I roast the eggplant instead of grilling?
Yes, roast at 220°C for about 20 minutes, turning once, until tender and lightly caramelized.
Is this recipe suitable for vegetarians?
Yes, it is completely vegetarian and very satisfying.
How spicy is this dish?
It is mild by default, but you can increase the chilli to suit your taste.
How long does the yoghurt sauce keep?
The sauce can be stored in the refrigerator for up to 2 days.
Conclusion
Grilled Eggplant with Yoghurt Sauce is proof that simple ingredients can create a dish full of flavor and character. Smoky eggplant, creamy sauce, and fresh garnishes come together quickly, making this recipe an easy yet impressive option for everyday meals or special occasions.
