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Grilled Eggplant with Yogurt Sauce


Yogurt sauce is creamy, cool accompaniment to grilled vegetables of any kind.

  • Prep:
  • Total Time:
  • Servings: 4

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.

Cook's Notes

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.

Reviews Add a comment

  • 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.