Grilled Eggplant with Greek Yogurt Sauce
Eggplant soaks up smoke and spice beautifully on the grill (or a grill pan). Pair it with a tangy Greek yogurt sauce and you have a gluten-free dish that works next to chicken, fish, or a big salad.
Salt the eggplant first if you have time — it draws out bitterness and improves texture. Serve warm or room temperature for potlucks.
Smoky grilled eggplant slices finished with a cool garlic-herb Greek yogurt sauce — a gluten-free side or light main that tastes like summer.
Grilled Eggplant with Greek Yogurt Sauce
Smoky grilled eggplant slices finished with a cool garlic-herb Greek yogurt sauce — a gluten-free side or light main that tastes like summer.
Servings: 4 servings
Ingredients
Eggplant
- 2 medium eggplants sliced into 1/2-inch rounds
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
Greek yogurt sauce
- 1 cup plain Greek yogurt
- 1 clove garlic minced
- 1 tbsp lemon juice
- 1 tbsp fresh dill or mint chopped
- salt and pepper to taste
Instructions
- Optional: salt eggplant slices and rest 15 minutes; pat dry.
- Brush both sides with olive oil; season with salt, pepper, and oregano.
- Grill over medium-high heat 4–6 minutes per side until tender with grill marks. (Or roast at 425°F for 20 minutes.)
- Stir yogurt, garlic, lemon, herbs, salt, and pepper for the sauce.
- Arrange eggplant on a platter and spoon sauce over the top. Serve warm.
Notes
Dairy-free: use coconut yogurt and add extra lemon.
Great leftover in GF wraps the next day.
Great leftover in GF wraps the next day.
