Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Dinner

Grilled Eggplant Souvlaki with Zesty Yogurt Sauce

In our vegetarian twist on a Greek favorite, eggplant and cherry tomatoes are marinated then grilled to perfection.

Get access to everything we publish when you sign up for Outside+.

None
Maya Visnyei
Servings
4
Prep Time
45 min
Cook Time
5 min
Duration
50 min

Ingredients

  • 1 tsp lemon zest
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 2 tbsp chopped fresh oregano leaves
  • 4 tsp olive oil
  • Pinch each sea salt and fresh ground black pepper
  • 16 cherry tomatoes
  • 1 large Japanese eggplant, trimmed and cut into 20 1/2-inch-wide half-moon pieces
  • 1 cucumber, seeded and chopped
  • 1 large yellow or red bell pepper, seeded and cut into 1/2-inch chunks
  • 1/2 cup black olives (pitted, optional)
  • 1/2 cup diced red onion
  • High-heat cooking oil (such as sunflower, safflower or grape seed oil), as needed
  • Olive oil cooking spray
  • 2 6-inch whole-grain pitas
  • 2 cups lightly packed trimmed baby spinach leaves

Yogurt sauce

  • 1/3 cup reduced-fat plain yogurt
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped fresh mint leaves

Equipment

  • 4 metal or wooden skewers (soaked if using wooden)

Preparation

  1. In a large bowl, whisk together lemon zest, 1/4 cup lemon juice, garlic, oregano, olive oil, salt and black pepper. Transfer half of dressing to a second large bowl.
  2. Add tomatoes and eggplant to first large bowl, tossing to coat. Let stand for 15 minutes.
  3. Meanwhile, prepare salad: To second large bowl, add cucumber, bell pepper, olives and onion; toss well with dressing and set aside.
  4. Prepare yogurt sauce: In a small bowl, combine all yogurt sauce ingredients. If necessary, add additional water 1 tbsp at a time until sauce reaches a pourable consistency.
  5. Heat grill to medium-high and lightly oil grate with cooking oil. Onto each skewer, thread tomatoes and eggplant, dividing ingredients evenly among skewers. Mist skewers with cooking spray. Add skewers to grill; close lid and cook for 8 to 10 minutes, turning once or twice, until tender.
  6. Just before skewers are finished, mist pitas with cooking spray; grill, turning once, until lightly toasted and warm, about 1 minute. Cut into quarters and divide among plates. Add spinach to salad and toss. Serve with souvlaki, yogurt sauce and pita.

Nutrition Information

  • Serving Size 1 skewer of eggplant souvlaki, 1 1/2 cups salad, 1/2 pita
  • Calories 241
  • Carbohydrate Content 38 g
  • Cholesterol Content 1 mg
  • Fat Content 8 g
  • Fiber Content 9 g
  • Protein Content 8 g
  • Saturated Fat Content 1 g
  • Sodium Content 369 mg
  • Sugar Content 11 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g