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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 (2)

30 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 10
  • 2 star values: 10
  • 1 star values: 2
Rating: 1 stars
I cooked the eggplant on a gas grill for the appropriate time but it needed another 5-6 minutes. The yogurt sauce asks that you grate a medium cucumber. I tried this with a 4-sided grater and another one-sided grater. Neither worked to do more than make a green water. I’d recommend mincing the cucumber and squeezing it dry. The sauce seems quite bland. I won’t be making it again.
Rating: Unrated
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.