Grilled Eggplant with Yogurt Sauce

Grilled eggplant is one of my favorite ways to enjoy this versatile veggie. Whether it’s roasted, pan-fried, or charred over an open flame, eggplant always finds a way into my kitchen. This time, I grilled it alongside Black Sea Bass on the BBQ and turned it into something special — layered over garlicky lemon yogurt sauce and finished with a drizzle of sumac, lemon, and olive oil. The result? Smoky, creamy, and full of Mediterranean flavor.

If you’re a fan of eggplant, don’t miss our other favorites like Moutabal, Baba Ghanoush, and Stuffed Karniyarik — but this grilled version might just steal the show.

Grilled Eggplant Recipe Ingredients

• Italian Eggplant (2 large): Whether peeled or not, these rounds provide a meaty, robust base.
• Sea Salt: Essential for the brine, enhancing the eggplant’s natural flavors.
• Olive Oil: Elevates the eggplant’s richness, offering a silky and fruity note.
• Yogurt Sauce: Creamy and tangy, the yogurt sauce is enriched with garlic, lemon, and olive oil mixed with yogurt and seasoned with salt and pepper, offering a harmonious blend of textures.
• Sumac Dressing: Tangy and citrus-infused, the sumac dressing marries garlic, lemon, olive oil, sumac, pomegranate molasses, and parsley for a vibrant burst of Mediterranean flavors.

Why Is It Important to Brine the Eggplant?

The trick of grilling eggplant is to cook it just right to bring out most of the flavor of the eggplant without becoming spongy. The easiest way to do this (I learned this Mediterranean eggplant recipe tip from my Mom) is to soak them in salt water. This ancient secret to cooking eggplant has been used for generations for frying and grilling. 

You should brine your eggplant before grilling it for a couple of reasons. First, eggplant can be a little bitter, but soaking it in salt water helps to draw out that bitterness and lock in the eggplant’s natural sweetness. Second, when you grill eggplant, you want it to have that nice char on the outside while still being soft and velvety, and bringing helps achieve that perfectly cooked consistency.

Should you peel before grilling the eggplant?

There are a couple of schools of thought when eggplant comes to the grille. Some people believe that peeling the eggplant before grilling helps to keep its shape and prevents it from falling through the grill grates. Others prefer to leave the eggplant unpeeled, as the skin helps to protect the flesh from drying out. Ultimately, it’s up to you to decide whether or not to peel the eggplant before grilling. If you want to ensure the eggplant stays intact, peeling it beforehand is probably your best bet. However, if you’re more concerned about keeping the eggplant moist and flavorful, you may want to leave the skin on. I don’t like too much eggplant skin, so I peeled some and left some. 

How to Choose the Perfect Eggplant for Grilling?

 When choosing eggplant for grilling, look for firm eggplants with glossy, deep purple skin. Avoid eggplants that are soft or have brown spots, as these may indicate that they are overripe. The size and shape of the eggplant will also affect how it cooks on the grill. For smaller eggplants, look for round varieties like Fairy Tale or Indian Round. These eggplants are perfect for slicing into rounds or cubes and grilling on skewers. Choose long, slender varieties like Japanese or Italian eggplant for larger eggplants. They can be cut lengthwise, round, sliced, or grilled whole.