Grilled Eggplant With Yogurt Sauce
If you’re looking for a delicious and healthy side dish, this Grilled Eggplant with Yogurt Sauce is a must-try. The tender, smoky eggplant goes perfectly with the creamy, garlic yogurt sauce, making it the perfect dish to serve with any meal.
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Summer produce is coming in hot and this grilled eggplant with yogurt sauce is a perfect side dish for any summer meal. The smoky eggplant pairs beautifully with grilled meats like lamb, beef, or chicken, as well as fish and seafood. It’s also a great vegetarian main course option, served alongside a fresh salad or some warm pita bread.
The creamy, garlicky yogurt sauce is the star of the show, adding a tangy contrast to the rich eggplant. The fresh dill and lemon juice in the sauce brighten it up, creating the perfect sidekick for the grilled eggplant.
One of the best things about this dish is how easy it is to prepare. The eggplant is simply halved, scored, and grilled, allowing its natural flavors to shine through. The yogurt sauce comes together in just a few minutes, with no cooking required. This means you can have a delicious, impressive side dish on the table quickly, making it perfect for busy weeknights or last-minute entertaining.
The next time you’re planning a summer cookout or looking for a new way to enjoy eggplant, give this Grilled Eggplant with Yogurt Sauce a try. Its combination of smoky, creamy, and tangy flavors is sure to make it a staple in your recipe rotation.
How to Make Grilled Eggplant with Yogurt Sauce
Grilled Eggplant Ingredients
- Eggplants: I used small eggplants for this recipe, but you can use any size you like. Just adjust the grilling time accordingly.
- Olive oil
- Salt and pepper
Yogurt Sauce Ingredients
- Plain yogurt: I used plain, whole-milk yogurt for a rich, creamy sauce. You can use low-fat or non-dairy alternatives if you prefer.
- Garlic cloves: Minced garlic adds a sharp, savory flavor to the sauce. Adjust the amount to your taste.
- Lemon: The juice of half a lemon brightens up the sauce and balances the richness of the yogurt. I always recommend freshly squeezed lemon juice, but you can use bottled lemon juice in a pinch.
- Fresh dill: If you don’t have fresh dill, you can use 1/2 teaspoon of dried dill instead.
- Salt and pepper
Kitchen Essentials Needed
Grilled Eggplant with Yogurt Sauce Tips & Tricks
- When scoring the eggplant, be careful not to cut through the skin. This allows the eggplant to absorb more flavor and cook more evenly.
- If you don’t have a grill, you can roast the eggplant in the oven at 400°F (200°C) for 35-40 minutes until tender and caramelized.
- For a vegan version of this dish, use a plant-based yogurt alternative in the sauce.
- This grilled eggplant with yogurt sauce pairs well with a variety of sides like quinoa, couscous, or a simple green salad.
- If you have any leftover yogurt sauce, it makes a great dip for raw veggies or a spread for sandwiches and wraps.
More Delicious Grilled Recipes
- Grilled Italian Herb Chicken Skewers
- Grilled Corn Tomato Salad
- Grilled Chicken Parmesan Pasta Bake
- Grilled Pork Tacos with Corn and Mango Salsa
- Grilled Bourbon Chicken Wings
- Grilled Hulu Huli Chicken
- Grilled Chicken Gyros with Tazatziki
This Grilled Eggplant with Yogurt Sauce is a simple, yet flavorful side dish that shows off the unique flavor of eggplant. The combination of smoky, tender eggplant and a creamy, garlicky yogurt sauce is sure to be a hit at your next summer cookout.
Grilled Eggplant With Yogurt Sauce
If you're looking for a delicious and healthy side dish, this Grilled Eggplant with Yogurt Sauce is a must-try. The tender, smoky eggplant goes perfectly with the creamy, garlic yogurt sauce, making it the perfect dish to serve with any meal.
Ingredients
- For the Eggplant:
- 2 small eggplants, halved
- Olive oil for drizzling
- Salt and pepper to taste
- For the Garlic Dill Yogurt Sauce:
- ½ cup plain yogurt
- 1 to 2 garlic cloves, minced
- ½ lemon, juiced
- Fresh dill, chopped (to taste)
- Salt and pepper to taste
Instructions
- Preheat your grill to 400°F (200°C).
- Wash and dry the eggplants, then halve them. Score the flesh in a diamond pattern.
- Drizzle olive oil over the eggplants and season with salt and pepper.
- Place the eggplants, open side down, on a grill topper pan and roast for 25-30 minutes until tender and caramelized.
- While the eggplants are roasting, prepare the sauce. In a bowl, combine the yogurt, minced garlic, lemon juice, chopped dill, and season with salt and pepper.
- Adjust the seasoning in the sauce to taste.
- Serve the roasted eggplants with the garlic dill yogurt sauce on top or on the side, garnished with additional dill if desired.
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