Spiced Grilled Eggplant with Tahini Yogurt Drizzle
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 (vegetarian) ready in about 20 minutes pairs ground cumin, smoked paprika, ground coriander 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
Instructions
- 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.
- 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.
- Step 3: Grill the eggplant slices for 4-5 minutes per side until tender and charred at the edges.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Grilled Eggplant with Tahini Yogurt Drizzle take to make?
Total time is about 20 minutes (10 min prep + 10 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 Spiced Grilled Eggplant with Tahini Yogurt Drizzle?
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 ground cumin from drying out.
Can I substitute ingredients in Spiced Grilled Eggplant with Tahini Yogurt Drizzle?
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 Spiced Grilled Eggplant with Tahini Yogurt Drizzle 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 Spiced Grilled Eggplant with Tahini Yogurt Drizzle 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.
