Grilled Eggplant with Garlic Yogurt

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

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.

Charred eggplant slices served with a cool, garlicky yogurt sauce, a simple yet flavorful vegetarian side dish. This Turkish-inspired vegetarian recipe, ready in about 25 minutes, pairs eggplants, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 15 min Cook: 10 min Serves 4 Turkish cuisine 180 cal/serving

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Ingredients

2 large (600g total) eggplants
2 tbsp olive oil
1/2 tsp salt
240g Greek yogurt
1/2, peeled and grated (100g) cucumber
5g, chopped dill
2g, minced garlic
15ml lemon juice

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Instructions

Step 1: Preheat grill or grill pan to medium-high heat. Cut eggplants lengthwise into 1/2-inch thick slices (10 slices total). Brush both sides with 2 tbsp olive oil and sprinkle with 1/2 tsp salt.
Step 2: Grill eggplant slices for 4-5 minutes per side until charred and tender. Remove and cool slightly on a plate.
Step 3: Whisk 240g Greek yogurt, 100g grated cucumber, 5g chopped dill, 2g minced garlic, and 15ml lemon juice until smooth. Serve grilled eggplant slices topped with yogurt sauce.