Dinner

Grilled Eggplant with Yogurt Sauce Recipe

ByMariam Harutyunyan February 15, 2026February 15, 2026

Introduction

Grilled eggplant with yoghurt sauce is a flavorful and healthy dish perfect for warm evenings or as an impressive side. Smoky grilled eggplant pairs beautifully with a tangy, creamy yoghurt sauce accented by fresh herbs and pomegranate seeds. It’s simple to prepare and full of vibrant textures and tastes.

The image shows two round grilled eggplant slices on a white plate with a white marbled texture background. Each eggplant slice has three layers: a dark purple and charred outer edge, a soft golden-brown grilled inside, and a thick white creamy topping spread evenly on top. The creamy layer is decorated with small, bright red chili slices, scattered pomegranate seeds, and fresh green cilantro leaves. There are two lemon wedges on the side of the plate, and one eggplant slice is partly cut with a fork lifting a piece that shows the layers clearly. Photo taken with an iphone --ar 4:5 --v 7

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)

Black pepper
1/2 pomegranate, seeds only
2 tbsp mint leaves, finely sliced

2 tbsp coriander/cilantro leaves
Red chili, finely sliced (to taste)
Wedges or cheeks of lemon (optional)

Instructions

Step 1: In a bowl, combine the yoghurt, minced garlic, cumin powder, lemon juice, tahini, salt, and black pepper. 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 carefully to achieve this.
Step 3: Slice the eggplants into rounds about 1.5cm (2/3 inch) thick.

Step 4: Brush one side of each eggplant round with olive oil and season with salt and pepper.
Step 5: Heat a griddle pan or BBQ over medium-high heat. Place the oiled side of the eggplant on the pan and grill for 2 to 3 minutes until deep char lines appear.
Step 6: While the first side cooks, brush the other side of each eggplant with olive oil and season with salt and pepper.

Step 7: Flip the eggplant and cook the other side until the eggplant is tender but still holds its shape. Test by prodding the center; if it feels firm, cook a bit longer.
Step 8: Transfer the grilled eggplant to a serving plate and let cool for a few minutes. Spoon a generous dollop of the yoghurt sauce on each piece.
Step 9: Scatter coriander, mint, pomegranate seeds, and chili over the plated eggplants. Drizzle with extra olive oil and serve with lemon wedges if desired.

Tips & Variations

For a smoky flavor, try grilling over charcoal or wood fire instead of using a pan.
Adjust the garlic quantity if you prefer a milder sauce.
Leave out tahini for a lighter sauce or use a dollop of hummus for a different variation.

Add toasted pine nuts or chopped walnuts for extra texture.
Serve the grilled eggplant warm or at room temperature for best flavor.

Storage

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 warm oven or serve cold. The sauce is best served fresh but can be stirred well before using again.

How to Serve

The image shows a white plate with four grilled rounds of eggplant, each topped with a thick layer of creamy white sauce. On top of the sauce, there are fresh green cilantro leaves, small slices of red chili peppers, and bright red pomegranate seeds scattered around, adding a pop of color. To the left side of the plate lies two halves of a yellow lemon, and the plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I grill the eggplant without peeling strips?

Yes, you can grill eggplant without peeling strips, but peeling in strips helps reduce bitterness and allows the sauce to penetrate better. It’s optional based on preference.

What can I substitute for yoghurt in this recipe?

You can use dairy-free yogurt alternatives for a vegan version, such as coconut or almond yogurt. Just ensure they are plain and unsweetened for the best flavor balance.