Charred Eggplant Souvlaki with Tzatziki Drizzle

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Grilled eggplant marinated in smoky spices and served with a cool, creamy tzatziki sauce for a vegetarian Greek delight. This greek-inspired vegetarian (vegetarian) ready in about 45 minutes pairs medium, cut into 1-inch cubes eggplant, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 30 min Cook: 15 min Serves 4 Greek cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 4 tbsp olive oil, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Add 2 medium eggplants cut into 1-inch cubes, toss to coat thoroughly, and marinate for 20 minutes.
  2. Step 2: Thread the marinated eggplant cubes onto 6 soaked wooden skewers evenly. Preheat a grill or grill pan to medium-high heat (about 400°F). Grill the skewers for 10-12 minutes, turning every 3 minutes, until the eggplant is charred at the edges and tender inside.
  3. Step 3: While the eggplant grills, prepare the tzatziki by mixing 1 cup Greek yogurt, 1 finely grated and drained small cucumber, 1 minced garlic clove, 1 tbsp lemon juice, and 1 tbsp chopped fresh dill in a bowl. Chill until ready to serve.
  4. Step 4: Serve the hot grilled eggplant skewers drizzled generously with the chilled tzatziki sauce for a refreshing contrast.

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Frequently asked questions

How long does Charred Eggplant Souvlaki with Tzatziki Drizzle take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Eggplant Souvlaki with Tzatziki Drizzle?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Charred Eggplant Souvlaki with Tzatziki Drizzle?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Eggplant Souvlaki with Tzatziki Drizzle for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Charred Eggplant Souvlaki with Tzatziki Drizzle vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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