Inspired living

Grilled Eggplant with Spiced Tomato and Yoghurt Recipe

Grilled Eggplant with Spiced Tomato and Yoghurt Recipe

Credit: Meg Thompson

This is a very simple dish that works beautifully on its own, as a side or as part of a larger feast. The gorgeous tang of the yoghurt works nicely with the mellow sweetness and spices of the rest of the dish.

Serves: 2–4



  • 1 eggplant, sliced into 1cm slices
  • Sea salt
  • ½ tbsp ghee or olive oil
  • 1 tsp mustard seeds
  • ½ tsp garam masala
  • 1 cup cherry tomatoes
  • ½ cup plain yoghurt
  1. Sprinkle eggplant slices with a little sea salt and leave to sit for 10 mins.
  2. Pat any moisture off with paper towel and brush each side with a little olive oil.
  3. Cook eggplant over medium heat in griddle pan (or regular frypan) for a few mins each side, until browning.
  4. Meanwhile, melt ghee in small saucepan and add mustard seeds.
  5. Once they begin to pop, add garam masala and cherry tomatoes.
  6. Cook for a couple of mins and remove from heat.
  7. Arrange cooked eggplant on plate, top with yoghurt and tomato mix.


Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.