Grilled Eggplant Slices with Tzatziki and Mint

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Smoky grilled eggplant served with a refreshing homemade tzatziki sauce infused with fresh mint for a vibrant Greek vegetarian starter. This Greek-inspired vegetarian recipe, ready in about 45 minutes, pairs large eggplants, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 150 cal/serving

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Ingredients

2 large eggplants
4 tbsp olive oil
1 tsp salt
1 cup Greek yogurt
1/2 cup cucumber, grated and drained
1 garlic clove, minced
2 tbsp fresh mint leaves, finely chopped
1 tbsp fresh lemon juice
1/4 tsp black pepper

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Instructions

Step 1: Slice 2 large eggplants into 1/2-inch thick rounds. Lay the slices on a baking sheet and sprinkle 1 tsp salt over both sides. Let rest for 20 minutes to draw out bitterness, then pat dry with paper towels.
Step 2: Brush both sides of the eggplant slices with 4 tbsp olive oil using a pastry brush.
Step 3: Preheat a grill pan over medium-high heat. Grill the eggplant slices for 4-5 minutes per side until tender and grill marks appear.
Step 4: Meanwhile, in a bowl combine 1 cup Greek yogurt, 1/2 cup grated and well-drained cucumber, 1 minced garlic clove, 2 tbsp finely chopped fresh mint leaves, 1 tbsp fresh lemon juice, and 1/4 tsp black pepper. Mix until smooth.
Step 5: Serve the grilled eggplant slices warm or at room temperature with generous spoonfuls of the minty tzatziki sauce.