If you are searching for a dish that bursts with vibrant flavors and textures, this Grilled Eggplant with Yoghurt Sauce and Fresh Herbs Recipe is one of my all-time favorites to share with friends and family. Tender, smoky eggplants perfectly charred on the grill meet a creamy, tangy yoghurt sauce infused with garlic, cumin, and tahini, all topped with a bright scattering of fresh herbs, pomegranate seeds, and a touch of chilli heat. It’s simple to prepare but delivers outstanding taste that feels both refreshing and satisfying, making it an absolute crowd-pleaser any time of the year.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays a crucial role in building the layers of flavor and texture that make this dish shine. From the silky smooth yoghurt sauce to the crispy grilled edges of the eggplant, every element contributes to something truly special.
- 3 large eggplants: Choose firm, glossy ones for the best grilling results and texture.
- 1/4 cup olive oil: Adds richness and ensures a beautiful char on the eggplants.
- Salt and pepper: Essential for seasoning and bringing out the natural eggplant flavors.
- 1 cup plain unsweetened yoghurt (Greek or natural): Provides the creamy, tangy base of the sauce.
- 1 garlic clove, minced: Just enough to give the sauce a gentle, aromatic kick without overpowering.
- 1 tsp cumin powder: Adds a warm, earthy depth that complements the smoky eggplant.
- 1 to 2 tbsp fresh lemon juice: Brightens the yoghurt sauce with fresh acidity and lift.
- 2 tbsp tahini (sesame paste): Adds a subtle nutty creaminess; optional but highly recommended.
- 1/4 tsp salt (slightly heaped): Balances the sauce perfectly.
- Black pepper: Freshly ground for that mild pungency.
- 1/2 pomegranate, seeds only: Provides gorgeous jewel-like pops of sweetness and color.
- 2 tbsp mint leaves, finely sliced: A fresh herbal note to enliven the dish.
- 2 tbsp coriander/cilantro leaves: Adds brightness and a subtle citrusy flavor.
- Red chilli, finely sliced (to taste): Offers a hint of heat to contrast the creamy sauce.
- Wedges or cheeks of lemon (optional): Perfect for squeezing over at the table for extra zing.
How to Make Grilled Eggplant with Yoghurt Sauce and Fresh Herbs Recipe
Step 1: Prepare the Yoghurt Sauce
Start by combining the yoghurt, garlic, cumin powder, lemon juice, tahini, salt, and black pepper in a bowl. Mix it all thoroughly until smooth and creamy. Letting it sit for a while is key — it allows the flavors to mingle and deepen, making that sauce even more delicious when you serve it.
Step 2: Peel Stripes on the Eggplants
Using a potato peeler, carefully peel vertical strips off the eggplants to create a beautiful texture that grills really well. If your peeler isn’t sharp enough, a small, sharp knife will work fine. This technique prevents the eggplant from becoming too soggy and lets the smoky char come through vividly.
Step 3: Slice into Thick Rounds
Cut the eggplants into roughly 1.5cm or 2/3 inch thick rounds. This thickness ensures they cook through nicely on the grill but still hold their shape for serving.
Step 4: Oil and Season
Brush one side of each eggplant slice generously with olive oil — the more oil, the tastier it gets! Then sprinkle with salt and pepper. This initial seasoning is what builds flavor right at the start.
Step 5: Preheat Your Grill or Griddle
Heat a griddle pan or barbecue to medium-high. Getting the pan hot enough is essential to achieve those gorgeous deep char lines that bring smoky complexity to each slice.
Step 6: Grill the Eggplant Rounds
Place the oiled and seasoned side of each eggplant onto the hot grill. Let them cook undisturbed for 2 to 3 minutes until you get rich, dark char marks. While this side cooks, brush the top side with olive oil and sprinkle that with salt and pepper, prepping it to grill next.
Step 7: Turn and Finish Cooking
Flip the eggplant slices over carefully and grill the other side until tender but still holding shape. Gently prod the center to test — slight resistance means they’re perfectly cooked.
Step 8: Assemble and Garnish
Transfer the grilled eggplant to a serving platter and allow them to cool slightly. Spoon a generous dollop of the yoghurt sauce on each slice, then scatter the fresh coriander, mint, pomegranate seeds, and sliced red chilli on top. A drizzle of olive oil and optional lemon wedges add that final flourish.
How to Serve Grilled Eggplant with Yoghurt Sauce and Fresh Herbs Recipe
Garnishes
The magic of this dish lies in its fresh finishing touches. The juice from lemons cut through the richness, while the chilli gives a playful heat. Mint and coriander create an herbal lift that makes every bite wonderfully refreshing, and those jewel-like pomegranate seeds add the perfect hint of sweetness and crunch.
Side Dishes
This dish pairs wonderfully with warm, fluffy flatbreads or crusty artisan bread to scoop up that luscious yoghurt sauce. For heartier meals, serve alongside grilled meats, roasted vegetables, or a vibrant couscous or quinoa salad to complete your feast.
Creative Ways to Present
Serving the grilled eggplant on a large platter for sharing makes it feel festive and inviting. You can also layer the eggplant and yoghurt sauce in a glass jar or individual bowls for a beautiful layered appetizer. Adding toasted nuts or seeds on top is a fantastic way to introduce an extra nuttiness and crunch.
Make Ahead and Storage
Storing Leftovers
Leftover grilled eggplant with yoghurt sauce stores well in the fridge for up to 2 days. Keep the sauce and eggplant separate if you can to preserve texture, then combine them just before serving for the best experience.
Freezing
While the grilled eggplant freezes okay, the yoghurt sauce does not freeze well due to its dairy content; it tends to separate on thawing. If you want to freeze, store the grilled eggplant alone in a freezer-safe container for up to 1 month.
Reheating
To reheat, gently warm the grilled eggplant slices in a skillet or oven until just heated through — avoid microwaving to preserve texture. Add fresh yoghurt sauce and herbs fresh after reheating to keep the flavors bright.
FAQs
Can I use a different type of eggplant?
Absolutely! While large globe eggplants work best for grilling, you can also use smaller varieties. Just adjust the slice thickness so they cook evenly and hold their shape well.
Is tahini necessary in the yoghurt sauce?
Tahini adds a lovely nutty creaminess but is optional. If you don’t have it on hand, simply omit it and your yoghurt sauce will still taste delicious and creamy.
How spicy is this dish?
The chilli in this recipe is adjustable to your personal preference. You can omit it entirely for a milder version or add more for those who enjoy a kick.
Can I prepare the yoghurt sauce in advance?
Yes! Preparing the yoghurt sauce ahead of time actually improves the flavor as the ingredients meld together beautifully when rested. Just keep it covered in the fridge until ready to serve.
What’s the best cooking method if I don’t have a grill or griddle pan?
You can use a regular frying pan on high heat or roast the eggplant slices in a hot oven until tender and slightly charred. The flavors will still be delicious though the smoky char might be less pronounced.
Final Thoughts
There is something truly joyful about sharing a dish like this Grilled Eggplant with Yoghurt Sauce and Fresh Herbs Recipe. It’s simple yet full of vibrant colors, fresh ingredients, and complex flavors that come together effortlessly. Whether you’re serving it as a light main, a stunning side, or a part of a larger spread, it always leaves people asking for more. Give it a try and enjoy every smoky, creamy, herbaceous bite!
Print
Grilled Eggplant with Yoghurt Sauce and Fresh Herbs Recipe
- Prep Time: 8 minutes
- Cook Time: 7 minutes
- Total Time: 15 minutes
- Yield: 3 to 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Grilled Eggplant with Yoghurt Sauce recipe features tender, smoky eggplant slices char-grilled to perfection and topped with a refreshing, tangy yoghurt sauce infused with garlic, cumin, tahini, and fresh herbs. Finished with bright pomegranate seeds and a touch of chili, this dish is a delightful, healthy Mediterranean-inspired appetizer or side that balances creamy, spicy, and citrusy flavors.
Ingredients
Eggplant
- 3 large eggplants
- 1/4 cup olive oil
- Salt and pepper to taste
Yoghurt Sauce
- 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 (optional, sesame paste)
- 1/4 tsp salt, slightly heaped (about 3/8 tsp)
- Black pepper to taste
Garnishes
- 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
- Prepare the Yoghurt Sauce: In a bowl, combine the yoghurt, minced garlic, cumin powder, lemon juice, tahini, salt, and black pepper. Mix well to combine. Set aside to allow the flavors to develop—the longer it sits, the better the taste.
- Peel the Eggplant: Use a potato peeler to remove vertical strips from the eggplants. If the peeler isn’t sharp enough or the eggplant is soft, carefully use a small sharp knife instead.
- Slice the Eggplant: Cut the peeled eggplant into rounds about 1.5 cm (2/3 inch) thick.
- Oil and Season: Brush one side of each eggplant slice liberally with olive oil, as more oil enhances flavor. Sprinkle salt and pepper over the oiled side.
- Heat the Grill Pan: Preheat a griddle pan or BBQ to medium-high heat to ensure proper charring.
- Grill the First Side: Place the oiled side of the eggplant slices onto the hot grill. Grill for 2 to 3 minutes until deep char lines appear. While grilling, brush the other side with the remaining olive oil and season with salt and pepper.
- Grill the Second Side: Flip the eggplant and cook until tender but still holding shape. Test doneness by gently pressing the center; if it yields easily, it’s ready.
- Plate and Garnish: Transfer grilled eggplant to a serving plate and let cool for a few minutes. Spoon a dollop of yoghurt sauce on each slice, then scatter with coriander, mint, pomegranate seeds, and sliced chili. Drizzle with extra olive oil and serve alongside lemon wedges, if desired.
Notes
- Adjust garlic quantity to preference—one medium clove ensures balanced flavor without overpowering.
- Lemon juice amount can be tuned according to desired tanginess.
- Pomegranate seeds add freshness and a burst of sweetness; optional but recommended for color and texture contrast.
- Red chili can be added or omitted depending on heat tolerance.
- A griddle pan works perfectly but a BBQ grill is a great alternative for authentic smoky flavor.
