Grilled Eggplant Slices with Tzatziki and Mint

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Smoky grilled eggplant served with a refreshing homemade tzatziki sauce infused with fresh mint for a vibrant Greek vegetarian starter. This greek-inspired vegetarian (vegetarian) 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

Instructions

  1. 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.
  2. Step 2: Brush both sides of the eggplant slices with 4 tbsp olive oil using a pastry brush.
  3. 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.
  4. 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.
  5. Step 5: Serve the grilled eggplant slices warm or at room temperature with generous spoonfuls of the minty tzatziki sauce.

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Frequently asked questions

How long does Grilled Eggplant Slices with Tzatziki and Mint 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 Grilled Eggplant Slices with Tzatziki and Mint?

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 large eggplants from drying out.

Can I substitute ingredients in Grilled Eggplant Slices with Tzatziki and Mint?

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 Grilled Eggplant Slices with Tzatziki and Mint 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 Grilled Eggplant Slices with Tzatziki and Mint 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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