Grilled Eggplant Spirals with Greek Yogurt, Tomato, and Cucumber

eggplant rolls

From Joshua Bousel for Serious Eats; adjustments made for Intervale Food Hub members


  • For the Filling:
  • 1 1/2 cups Greek yogurt
  • 1/2 cup finely grated feta cheese
  • 1 tablespoon fresh juice from 1 lemon
  • 1 tablespoon finely minced fresh oregano
  • 1 teaspoon finely minced fresh mint
  • 1 teaspoon finely minced fresh dill
  • 1 teaspoon minced garlic (about 1 medium clove)
  • Kosher salt and freshly ground black pepper
  • For the Eggplant Rolls:
  • 2 large eggplants, ends trimmed and cut lengthwise into 1/4-inch slices
  • 1/3 cup extra-virgin olive oil
  • 3 roma tomatoes, stemmed, cored, and cut into 1/4-inch dice
  • 1 English cucumber, seeded and cut into 1/4-inch dice
  • Kosher salt and freshly ground black pepper


  1. For the Filling: Whisk together yogurt, feta, lemon juice, oregano, mint, dill, and garlic in a medium bowl. Season with salt and pepper.

  2. For the Eggplant Rolls: Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush eggplant slices with oil and season with salt and pepper. Grill eggplant until browned on both sides, 2-3 minutes per side. Transfer to a large tray or cutting board and let cool for 3-5 minutes.

  3. Spread a layer of filling over each eggplant slice and top each with a single layer of tomatoes and cucumber. Roll eggplant slices into spirals and serve.