Grilled Eggplant Souvlaki with Tzatziki Sauce

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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.

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 recipe, ready in about 40 minutes, pairs large eggplants, cut into 1-inch cubes, extra virgin olive oil, garlic cloves, minced 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: 25 min Cook: 15 min Serves 4 Greek cuisine 150 cal/serving

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Ingredients

2 large eggplants, cut into 1-inch cubes
1/4 cup extra virgin olive oil
3 garlic cloves, minced
2 tbsp fresh lemon juice
1 tbsp dried oregano
1 tsp sea salt
1/2 tsp black pepper
1 cup plain Greek yogurt
1/2 cup cucumber, grated and drained
2 tbsp fresh dill, chopped
1 fresh garlic clove, minced (for tzatziki)
1 tsp white wine vinegar

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Instructions

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.
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).
Step 3: Grill the eggplant skewers for 10-12 minutes, turning every 3 minutes until the eggplant is tender and has char marks.
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.
Step 5: Serve the grilled eggplant souvlaki hot, accompanied by the chilled tzatziki sauce.