Grilled Eggplant Souvlaki with Tzatziki Sauce

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

Charred eggplant cubes marinated in garlic and herbs, skewered and grilled to smoky perfection, served with a cool cucumber-yogurt tzatziki. This greek-inspired vegetarian (vegetarian) ready in about 40 minutes blends large eggplants, cut into 1-inch cubes, extra virgin olive oil, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 150 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 25 min Cook: 15 min Serves 4 Greek cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, whisk 1/4 cup extra virgin olive oil, 3 minced garlic cloves, 2 tbsp fresh lemon juice, 1 tbsp dried oregano, 1 tsp sea salt, and 1/2 tsp black pepper. Add 2 large eggplants cut into 1-inch cubes and toss to coat thoroughly. Let marinate for 20 minutes.
  2. Step 2: Thread the marinated eggplant cubes onto skewers, leaving a small gap between pieces for even cooking. Preheat grill to medium-high heat (about 400°F).
  3. Step 3: Grill the eggplant skewers for 10-12 minutes, turning every 3 minutes until the eggplant is tender and has char marks.
  4. Step 4: While grilling, prepare tzatziki by combining 1 cup plain Greek yogurt, 1/2 cup grated and drained cucumber, 2 tbsp chopped fresh dill, 1 minced garlic clove, and 1 tsp white wine vinegar in a bowl. Stir well and chill until serving.
  5. Step 5: Serve the grilled eggplant souvlaki hot, accompanied by the chilled tzatziki sauce.

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Frequently asked questions

How long does Grilled Eggplant Souvlaki with Tzatziki Sauce take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Eggplant Souvlaki with Tzatziki Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Eggplant Souvlaki with Tzatziki Sauce?

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 Souvlaki with Tzatziki Sauce 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 Souvlaki with Tzatziki Sauce 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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