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Griddled Eggplant with Yoghurt and Mint

Eggplant is an excellent source of bone-building manganese, and cooked without oil this delicious purple vegetable yields only 12 calories per cup! That means you can fill up without filling out while getting a healthy dose of vitamins and minerals.





  • 1 large eggplant
  • 1/2 cup plain greek yogurt
  • 2 tablespoons lemon juice
  • 1 garlic clove
  • handful mint leaves


  1. Wash and cut eggplant into 1cm rounds.
  2. Heat griddle pan until hot (no oil required) and cook slices on both sides until soft and lightly charred.
  3. Remove from heat and pile onto a serving platter.
  4. Crush garlic and roughly chop mint, adding to a small bowl with lemon and yogurt. Season to taste if desired.
  5. Drizzle eggplant with yogurt dressing and serve immediately.
Serve this dish as an appetiser, and accompaniment to meat, or mixed into a seasonal salad.

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

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