Charcoal-Grilled Mediterranean Eggplant with Garlic Yogurt

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Thick slices of eggplant grilled over charcoal, served with a tangy garlic yogurt sauce for a smoky, creamy appetizer. This Mediterranean-inspired grilling recipe (vegetarian), ready in about 22 minutes, pairs large eggplant, olive oil, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large eggplant
• 3 tbsp olive oil
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup plain Greek yogurt
• 1 garlic clove, minced
• 1 tbsp fresh lemon juice
• 2 tbsp fresh mint leaves, chopped
• 1/2 tsp paprika

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Instructions

1. Step 1: Slice 1 large eggplant into 1/2-inch thick rounds. Lay the slices on a baking sheet, brush both sides generously with 3 tbsp olive oil, and season with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.
2. Step 2: Preheat a charcoal grill to medium-high heat, about 450°F, allowing the coals to develop a light ash coating.
3. Step 3: Place the eggplant slices directly on the grill grates and cook for 4-5 minutes per side, flipping once, until tender and charred with grill marks.
4. Step 4: While the eggplant grills, mix 1 cup plain Greek yogurt with 1 minced garlic clove, 1 tbsp fresh lemon juice, and 2 tbsp chopped fresh mint leaves in a small bowl.
5. Step 5: Arrange the grilled eggplant slices on a serving platter, drizzle with the garlic yogurt sauce, and sprinkle 1/2 tsp paprika over the top for color and a mild smoky flavor.