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Grilled Middle-Eastern Eggplant w/ Yoghurt Sauce

  • Prep 20 mins
  • Cook 10 mins
  • Serves 4 - 6

Make it with our Tamar Valley Greek Style Yoghurt!


  • 4 medium eggplants
  • 1/2 cup olive oil, more depending on size of eggplants
  • Salt and pepper, to taste

  • Dressing:
  • 1 cup Tamar Valley Greek Style Yoghurt
  • 2 garlic cloves, minced
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1 red chilli, cut into thin rounds
  • Salt and pepper, to taste
  • Garnish:
  • 1 pomegranate, deseeded (keep seeds)
  • 3 sprigs fresh mint, torn roughly
  • 1 tbsp coriander, torn roughly
  • Lemon wedges, to serve


  1. In a large mixing bowl, combine all yoghurt sauce ingredients together and set aside.
  2. Prepare eggplants by cutting them into 1.5cm rounds. Once cut, generously coat both sides of each slice with olive oil, salt and pepper.
  3. On a BBQ or in a griddle pan over medium-high heat, cook eggplant for 2-3 minutes on each side. Pierce the centre of the eggplant with a fork to test tenderness. Repeat process until all eggplant is cooked. Place on paper towel briefly to absorb excess moisture.
  4. Place eggplant on serving plate and dollop yoghurt dressing over the top. Garnish with pomegranate seeds, mint, coriander and lemon wedges.
Size options
Available in 1kg & 500g tub

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