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.

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Maya Visnyei
Prep Time
45 min
Cook Time
5 min
50 min


  • 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


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


  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

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