Turkish Eggplant Kebobs with Garlic-Yogurt Sauce Recipe | Vegetarian Times Skip to main content

Turkish Eggplant Kebobs with Garlic-Yogurt Sauce

Eggplant takes time to tenderize on the grill, but the results are worth it. Serve over orzo or tucked into warm pitas.



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½ cup plain nonfat yogurt
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2 cloves minced garlic (2 tsp.), divided
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3 ½ Tbs. olive oil
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3 Tbs. fresh lemon juice
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1 tsp. ground cumin
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½ tsp. smoked paprika
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¼ tsp. cayenne pepper
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1 medium eggplant, cut into 24 1-inch cubes, or 12 baby eggplant, halved
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1 large red onion, cut into 8 wedges
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16 pitted green olives


1. Brush grill grates with oil, and preheat grill to medium.

2. Mix yogurt with 1 tsp. garlic in bowl; season with salt and pepper, if desired.

3. Whisk together olive oil, lemon juice, cumin, paprika, cayenne, and remaining garlic in large bowl; season with salt and pepper, if desired. Add eggplant and onion, and toss to coat.

4. Thread eggplant, onion, and olives onto 4 skewers. Grill skewers 6 minutes, flip skewers, cook 6 minutes more, then flip again, and cook 6 minutes more, or until eggplant is tender. Transfer to platter, drizzle with dressing, and serve with yogurt sauce.

Nutrition Information: 

4 g
Total Fat: 
14 g
Saturated Fat: 
2 g
16 g
<1 mg
198 mg
6 g
8 g
Serves 4

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