Appetizer · Mediterranean · Vegetarian ·

Balsamic-Drizzled Persian Grilled Eggplant with Minty Yogurt Sauce

Name: Balsamic-Drizzled Persian Grilled Eggplant with Minty Yogurt Sauce
Prep time: 23 min
Cook time: 70 min
Total time: 93 min
Yield: 4 servings
Cuisine: Appetizer
Ingredients: 2 medium eggplants, sliced lengthwise into 1/2-inch strips; 2 tablespoons olive oil; Salt and black pepper, to taste; 1/2 cup balsamic vinegar; 1 tablespoon honey; 1 cup plain Greek yogurt; 1 small cucumber, grated and excess moisture removed; 2 tablespoons fresh mint leaves, chopped; 1 clove garlic, minced; Salt and black pepper, to taste; Fresh mint leaves; Pomegranate seeds

Enjoy this flavorful, yet simple dish that combines the smoky aroma of grilled eggplants with a cool, mint-infused yogurt sauce and a drizzle of balsamic glaze.

4.5(57 reviews)

·By Ethan Brooks·January 16, 2026

Balsamic-Drizzled Persian Grilled Eggplant with Minty Yogurt Sauce — Appetizer served and photographed from above

Prep

23 min

Cook

1 h 10 min

Difficulty

Easy

Serves

Ingredients

Servings

For the Eggplant

For the Balsamic Drizzle

For the Minty Yogurt Sauce

For Garnishing

Nutrition

Per serving

Calories: 160 kcal
Protein: 6.38 g
Carbs: 18.93 g
Fat: 8.65 g
Fiber: 3.53 g

Whole recipe

Total

Calories: 639 kcal
Protein: 25.5 g
Carbs: 75.7 g
Fat: 34.6 g
Fiber: 14.1 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 medium eggplants sliced lengthwise into 1/2-inch strips	80	2	20	0.5	12
2 tablespoons olive oil	240	0	0	27	0
Salt and black pepper to taste	0	0	0	0	0
1/2 cup balsamic vinegar	88	0	20	0	0
1 tablespoon honey	64	0	17	0	0
1 cup plain Greek yogurt	130	22	10	7	0
1 small cucumber grated and excess moisture removed	16	1	4	0	1
2 tablespoons fresh mint leaves chopped	3	0.3	0.7	0.1	0.5
1 clove garlic minced	4	0.2	1	0	0.1
Salt and black pepper to taste	0	0	0	0	0
Fresh mint leaves	0	0	0	0	0
Pomegranate seeds	14	0	3	0	0.5

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Eggplant

1
Preheat Grill
Preheat your grill to medium-high heat.
2
Season Eggplant
Brush the eggplant slices with olive oil and season with salt and pepper.
3
Marinate
Set aside to marinate slightly.

Making the Balsamic Drizzle

1
Combine Ingredients
In a small saucepan, combine balsamic vinegar and honey.
2
Reduce
Boil over medium heat until reduced by half, forming a thick consistency.
Tip: Ensure that the balsamic glaze doesn't burn; maintain medium heat. Pro Tip: Double the balsamic reduction for later use in salads or other dishes.
3
Cool
Remove from heat and let it cool.

How to Make Balsamic-Drizzled Persian Grilled Eggplant with Minty Yogurt Sauce

Total time: 1 h 33 min · Yields 4 servings

1
Grilling the Eggplant
Grill the marinated eggplant slices for 3-4 minutes on each side until tender and grill marks appear.
2
Mixing the Minty Yogurt Sauce
In a mixing bowl, combine yogurt, grated cucumber, chopped mint, garlic, salt, and pepper. Stir until well-blended.
3
Final Assembly
Arrange grilled eggplant on a serving platter, drizzle with the balsamic reduction, and top with dollops of minty yogurt.