Spiced Grilled Eggplant with Tahini Yogurt Drizzle

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Smoky grilled eggplant slices dusted with warm spices and topped with a creamy, tangy tahini yogurt sauce for a satisfying vegetarian appetizer. This Middle Eastern-inspired grilling recipe (vegetarian), ready in about 20 minutes, pairs large eggplant, ground cumin, smoked paprika 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.

Ingredients

• 1, sliced into 1/2-inch thick rounds large eggplant
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 cup plain Greek yogurt
• 2 tbsp tahini
• 1 tbsp fresh lemon juice
• 1, minced garlic clove
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Preheat grill to medium heat (about 375°F). In a small bowl, combine 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground coriander, and 1 tsp salt.
2. Step 2: Brush both sides of 1 large eggplant sliced into 1/2-inch thick rounds with 3 tbsp olive oil, then sprinkle the spice mixture evenly over both sides.
3. Step 3: Grill the eggplant slices for 4-5 minutes per side until tender and charred at the edges.
4. Step 4: While eggplant cooks, whisk together 1/2 cup plain Greek yogurt, 2 tbsp tahini, 1 tbsp fresh lemon juice, and 1 minced garlic clove until smooth and creamy.
5. Step 5: Arrange grilled eggplant on a serving platter, drizzle generously with the tahini yogurt sauce, and garnish with 2 tbsp chopped fresh parsley. Serve warm or at room temperature.