Food & Cooking Recipes Quick & Easy Recipes Grilled Eggplant with Yogurt Sauce 2.9 (30) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 Yogurt sauce is creamy, cool accompaniment to grilled vegetables of any kind. Ingredients 2 medium eggplants, (about 1 pound each) ¼ cup olive oil Coarse salt and ground pepper 1 medium cucumber, seeded, coarsely grated, and squeezed of excess moisture ½ cup plain low-fat yogurt 2 tablespoons chopped fresh flat-leaf parsley 1 to 2 tablespoons fresh lemon juice Lemon wedges, for serving (optional) Directions 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. Rate it Print