This Easy Grilled Eggplant with Yogurt Sauce can be served as an appetizer, side dish, or main course. The caramelized flavor and creamy topping make it a must-try eggplant recipe.

This grilled eggplant with yogurt sauce is incredibly satisfying. The caramelized exterior and tender, creamy interior pair perfectly with the garlic yogurt sauce. Topped with fresh mint and the sweet-tart flavor of the pomegranate seeds, and you’re in for a treat!

Keep in mind that choosing the right eggplant for this recipe is crucial. We recommend using Italian globe eggplant for this recipe. However, smaller Japanese eggplants will work with a few adjustments, such as: increasing the amount of eggplant called for in the recipe, skipping the leaching step, shortening the cooking time.

Grilled Eggplant Ingredients

• 2 eggplants, medium-sized
• Coarse sea salt
• Whole milk yogurt (or full-fat Greek yogurt)
• Tahini
• Garlic
• Lemon juice (fresh)
• Black pepper
• Olive oil
• Fresh mint leaves (substitute with parsley, green onion, or cilantro if preferred)
• Pomegranate seeds

How to Make Grilled Eggplant

• Slice eggplant in half lengthwise.
• Place each eggplant half onto a large baking sheet, skin side up. Sprinkle the exposed flesh with salt and let them stand for 30-35 minutes to extract the bitter liquid.
• Preheat your grill to 400 degrees or medium-high heat.
• Blot the flesh portion of the eggplants dry with paper towels. Lightly score the flesh with a sharp knife.
• Combine yogurt with garlic, lemon juice, tahini, salt, and black pepper in a small bowl. Taste and adjust to your liking. 
• Brush eggplant with olive oil.
• Heat skillet for 3-5 minutes on the grill.
• Place the eggplants, cut side down, in the skillet and cook for 5-6 minutes. Gently turn and cook for 5-6 minutes or until eggplant flesh is golden brown, fork tender, and creamy.
• Using heat-resistant gloves, remove the skillet from the grill and place it onto heat-safe surface.
• Rest eggplant for a few minutes.
• Arrange on a platter, and top grilled eggplant with garlic yogurt sauce, chopped mint, and pomegranate seeds on top before serving.

Storing Leftovers

Grilled eggplant can be stored in an airtight container in the refrigerator for up to 4 days. If you are making it ahead of time, leave the toppings separate and add them once the eggplant has been reheated. For best results, reheat in a skillet over medium heat until warmed all the way through.

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Grilled Eggplant with Yogurt Sauce

This grilled eggplant can be served as a delicious side dish or a plant-based main course!

Course Side Dish

Cuisine American Food, Middle Eastern

Keyword Grilled Eggplant, Vegetarian Grilling

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Seasoning Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 200kcal

Ingredients

• 2 Italian eggplants medium-sized
• coarse sea salt
• 1 cup whole milk yogurt
• 1 tablespoon tahini sesame seed paste
• 2 cloves garlic minced
• 1 tablespoon fresh lemon juice
• black pepper to taste
• 2-3 tablespoons olive oil
• 6-8 large mint leaves chopped (substitute with parsley, green onion, or cilantro if preferred)
• 1/2 cup pomegranate seeds

Instructions

• Place each eggplant half onto a large baking sheet, skin side up. Sprinkle the exposed flesh with salt and let them stand for 30-35 minutes to extract the bitter juices.
• Preheat your grill to 400 degrees or medium-high heat.
• Blot the flesh portion of the eggplants dry with paper towels. Lightly score the flesh with a sharp knife.
• Combine yogurt with garlic, lemon juice, tahini, salt, and black pepper. Taste and adjust to your liking.
• Brush eggplant with olive oil.
• Heat cast-iron skillet for 3-5 minutes on the grill.
• Place the eggplants, cut side down, in the skillet and cook for 5-6 minutes. Gently turn and cook for 5-6 minutes or until the eggplant flesh is golden brown, tender, and creamy.
• Using heat-resistant gloves, remove the skillet from the grill and place it onto the heat-safe surface.
• Let the eggplant rest for a few minutes.
• Top with garlic yogurt sauce, chopped mint, and pomegranate seeds on top before serving.
• Store leftover eggplant in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 200kcal | Carbohydrates: 22g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 36mg | Potassium: 703mg | Fiber: 8g | Sugar: 14g | Vitamin A: 180IU | Vitamin C: 10mg | Calcium: 109mg | Iron: 1mg

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