Grilled Eggplant with Yogurt-Tahini Sauce and Pomegranate Seeds
Some of the links on this website are affiliate links, which means that if you make a purchase through these links, I may earn a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. I only recommend products I genuinely trust and believe will bring value to my readers. Also, some of the content was created with strategic use of AI tools. For more information, please visit the Privacy Policy page. Thank you for supporting my blog and helping me continue to provide valuable content.
Smoky, creamy, and jeweled with sweet tang
📜 Introduction: Rooted, Present, and Honest
There’s something reverent about grilling eggplant — watching it soften, darken, and take on that rich, smoky depth. In this dish, that flavor is brightened with a creamy yogurt-tahini sauce and jeweled with pomegranate seeds for sweetness and crunch.
It’s simple but surprising. A warm-weather recipe that feels both earthy and elegant, easy to assemble but stunning on the plate. It belongs at the center of the table — shared, spooned, and savored.
❤️ Why You’ll Love This Recipe
- Minimal ingredients, maximum flavor
- Smoky grilled eggplant pairs perfectly with cool, creamy sauce
- Pomegranate seeds add color, crunch, and a burst of brightness
- Vegetarian and gluten-free
- Easy enough for weeknights, beautiful enough for gatherings
⏱ Quick Reference Snapshot
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: ~30 minutes
- Servings: 4
- Dietary Info: Vegetarian, gluten-free
Key Ingredients at a Glance:
- Eggplant
- Yogurt
- Tahini
- Garlic
- Pomegranate seeds
🧺 Ingredients
For the Eggplant:
- 2 medium eggplants, sliced lengthwise or into thick rounds
- Olive oil, for brushing
- Salt and pepper, to taste
For the Yogurt-Tahini Sauce:
- ½ cup plain Greek yogurt
- 1 Tbsp tahini
- 1 tsp lemon juice
- 1 small garlic clove, grated or minced
- Pinch of salt
For Serving:
- ¼ cup pomegranate seeds
- Fresh herbs (parsley or mint), chopped
- Optional: drizzle of olive oil or sprinkle of sumac
👩🍳 Instructions
Grill the Eggplant:
- Preheat a grill or grill pan to medium-high.
- Brush eggplant slices with olive oil and season with salt and pepper.
- Grill for 4–5 minutes per side, until tender and deeply golden.
Mix the Sauce:
- In a bowl, stir together yogurt, tahini, lemon juice, garlic, and salt. Thin with a splash of water if needed until smooth and spoonable.
Assemble the Dish:
- Arrange grilled eggplant on a serving platter. Spoon sauce generously over the top.
- Sprinkle with pomegranate seeds and herbs. Add a final drizzle of olive oil or sumac if using.
🌿 Tip: Let the grilled eggplant rest for a few minutes after cooking — it absorbs flavor best when slightly cooled.
🍽 Serving & Pairing Ideas
- Serve warm or at room temperature
- Pair with flatbread or warm grains like farro or couscous
- Works beautifully as a side dish or light vegetarian main
- Add to a Mediterranean mezze spread
🥡 Storage & Make-Ahead Tips
- Store leftover grilled eggplant and sauce separately for best texture
- Keeps in the fridge for 2–3 days
- Sauce can be made ahead and used on salads, sandwiches, or roasted veggies
🌱 Final Thoughts & Invitation
This dish celebrates contrast — soft and smoky, cool and creamy, sweet and savory. It’s the kind of food that feels both ancient and fresh, like something passed down through hands and seasons.
If you make it, tag @southernsoilandsunshine — I’d love to see it on your table.
Looking for more garden-centered sides? Try:
- Stuffed Zucchini Blossoms with Lemon Drizzle
- Zaatar Roasted Beet and Chickpea Salad
- Carrot Fritters with Harissa Yogurt
