Grilled Eggplant Souvlaki with Tzatziki Sauce

By AislePrompt Test Kitchen · 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 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.

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.

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). 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 Souvlaki with Tzatziki Sauce?

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 extra virgin olive oil from drying out.

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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