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Under 30 Minutes

Grilled Eggplant with Yogurt Sauce

It's always a good idea to cut an eggplant right before you're ready to use it, as the flesh discolors rapidly. If it's fresh, it's not necessary to salt eggplant before cooking.

  • Prep:
  • Total Time:
  • Servings: 4
Grilled Eggplant with Yogurt Sauce

Source: Everyday Food, July/August 2005


  • 2 medium eggplants, (about 1 pound each)
  • 1/4 cup olive oil
  • Coarse salt and ground pepper
  • 1 medium cucumber, seeded, coarsely grated, and squeezed of excess moisture
  • 1/2 cup plain low-fat yogurt
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 to 2 tablespoons fresh lemon juice
  • Lemon wedges, for serving (optional)


  1. Heat grill to medium-high. Halve eggplants lengthwise; slice off enough from skin side so halves lay flat. Brush both sides of eggplant halves with oil; season generously with salt and pepper. Grill until tender, 5 to 7 minutes per side.

  2. Meanwhile, in a small bowl, combine cucumber, yogurt, parsley, and lemon juice; season with salt and pepper. Serve sauce with grilled eggplant and lemon wedges, if desired.

Reviews (1)

  • RKK 24 Oct, 2010

    I was very clever and bought blueberry Greek Yogurt. That being said, I made this sauce with sour cream. It was very good, but perhaps a bit too much lemon (I used the juice from a rather small lemon, so ~2T. My family thought the sauce would lend itself well to a bit of dill weed as well.

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