Grilled Eggplant is smoky, silky, and totally underrated—especially when it’s paired with a tangy lemon yogurt dip. This one’s perfect for summer cookouts, lazy dinners, or leveling up your veggie game.
And yes, it goes amazingly with Creamy Jalapeno Coleslaw—you’re welcome.
Eggplant gets a serious glow-up on the grill—think charred edges, tender centers, and tons of flavor. Paired with a cool and creamy lemon garlic dip, this grilled eggplant recipe is a side (or snack!) that disappears fast.
If you’re into Mediterranean vibes, you’ll also love my Beetroot Hummus and Mediterranean Farro Salad.
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💖 Why This Recipe Works
- Foolproof Grilling – Just slice, season, and sizzle.
- Bold Flavor – Smoky eggplant + zesty yogurt dip = magic.
- Endlessly Flexible – Serve your grilled eggplant solo, with mains, or as part of a mezze board.
⭐ Star Ingredients
- Eggplant – I love how it turns buttery-soft with a touch of char.
- Greek Yogurt – Cool, creamy, and the perfect dip base.
- Lemon Juice – Brightens everything up with zingy freshness.
- Garlic & Dill – Trust me, this combo makes the dip next-level.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Go Mediterranean – Add chopped basil, oregano, or parsley. Sprinkle feta on top!
- Spice It Up – Brush eggplant with chili oil or stir hot sauce into the dip.
- Garlic Lover? – Double it in the dip and infuse your olive oil too.
- Switch Veggies – No eggplant? Try portobellos or Roasted Zucchini.
- Dairy-Free? – Swap in coconut yogurt or cashew cream.
If smoky veggies are your thing, try this with Balsamic Grilled Vegetables or Air Fryer Bok Choy too!
🔪How To Cook Grilled Eggplant
- Step 1: Wash the eggplant thoroughly and pat dry with a towel. Slice the eggplant into halves lengthwise.
- Step 2: Brush both sides of the eggplant slices with olive oil.
- Step 3: Season each slice with salt and pepper to taste.
- Step 4: Preheat your grill to medium-high heat. Place the eggplant slices on the grill. Grill for about 4-5 minutes on each side, or until the eggplant is tender and has nice grill marks.
- Step 5: In a medium bowl, add Greek yogurt. Mince the garlic cloves finely and add to the yogurt. Chop the dill finely and add it to the bowl. Add a tablespoon of lemon juice to the mixture. Season with salt and pepper to taste. Stir well to combine all the ingredients until you have a smooth, creamy dip.
- Step 6: Once cooked, remove eggplant from the grill and set aside to cool slightly. Arrange the grilled eggplant slices on a serving platter. Serve with the prepared yogurt dip on the side. Optionally, garnish the dip with a sprinkle of fresh dill and a drizzle of olive oil.
👩🍳 Expert Tips
- Pre-salt Your Eggplant – Removes bitterness and improves texture—just rinse and pat dry.
- Brush With Oil Generously – Keeps the grilled eggplant from sticking and adds golden color.
- Don't Skip the Chill – Cold dip + hot eggplant = next-level contrast.
💭 FAQs
To keep your eggplant slices from getting too mushy, make sure to salt them before grilling. This helps draw out excess moisture. Also, try not to overcook them—grill each side for just a few minutes until the eggplant is tender but still has some structure.
Yes, the lemon dip can be made a few hours in advance. In fact, allowing it to sit in the fridge for a while will help the flavors meld together. Just make sure to give it a good stir before serving.
If you're looking to mix it up, you can add ingredients like fresh herbs (such as parsley or dill) or a little garlic for extra flavor. A drizzle of olive oil or a spoonful of yogurt can also give it a creamier texture.
💖 Serving Suggestions
Here are some great sides to serve with grilled eggplant and lemon dip:
- Grilled Meats – Perfect with lamb, chicken, or beef.
- Mediterranean Spread – Add Falafel, Tabbouleh, and Baba Ganoush.
- Fresh Salads – Try with Korean Cucumber Salad or tomato basil salad.
- Flatbreads – Scoop it all up with naan, pita, or easy soft flatbreads.
- Veggie Platters – Serve with Air Fryer Stuffed Bell Peppers or cherry tomatoes.
- Lemon Herb Couscous – Light, fluffy, and perfect on the side.
🍽 More Delicious Dinner Recipes
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Grilled Eggplant And Lemon Dip
Ingredients
- 2 Eggplants
- 2 Tablespoon Olive Oil
- 1 Cup Greek Yogurt
- .5 Lemon
- 1 pinch Salt And Pepper
- 4 Strands Dill
- 2 Garlic Cloves
Instructions
- Prepare the Eggplant: Wash the eggplant thoroughly and pat dry with a towel. Slice the eggplant into halves lengthwise.
- Season the Eggplant: Brush both sides of the eggplant slices with olive oil. Season each slice with salt and pepper to taste.
- Grill the Eggplant: Preheat your grill to medium-high heat. Place the eggplant slices on the grill. Grill for about 4-5 minutes on each side, or until the eggplant is tender and has nice grill marks.
- Prepare the Dip: In a medium bowl, add Greek yogurt. Mince the garlic cloves finely and add to the yogurt. Chop the dill finely and add it to the bowl. Add a tablespoon of lemon juice to the mixture. Season with salt and pepper to taste. Stir well to combine all the ingredients until you have a smooth, creamy dip.
- Cool Eggplant: Once cooked, remove eggplant from the grill and set aside to cool slightly.
Notes
- Salt the Eggplant Before Grilling: Salt the eggplant slices before grilling to draw out excess moisture and reduce bitterness. After slicing, sprinkle both sides with salt, let sit for 15-30 minutes, then rinse and pat dry.
- Use Medium-High Heat and Watch Closely: Use medium-high heat and watch closely. Grill eggplant for 4-5 minutes per side until tender with grill marks, flipping gently with tongs to avoid burning.
- Brush with Oil Generously: Brush with oil generously to prevent sticking and ensure tenderness. Coat both sides of the slices with olive oil for a golden-brown exterior and soft interior.
So tasty! The eggplant came out super tender with those yummy grill marks, and that lemon dip? Totally dreamy—zesty, creamy, and perfect for dunking!