Grilled Baby Eggplant with Yogurt Sauce
0
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
This Middle Eastern-inspired side dish pairs perfectly with grilled lamb or chicken. Use Japanese eggplant for a lovely change of pace.We found that slicing the eggplant into 1/2-inch thickness was perfect for grilling the middle with just enough charred flavor on the skin. Sprinkling the eggplant with salt before grilling helps to take some of the water out of the eggplant. You can make the yogurt sauce ahead of time. Turn leftovers into a tasty sandwich filling: chop the eggplant and toss with some of the sauce, baby arugula and sliced tomato and/or cucumber.
Ingredients
Plain fat free Greek yogurt
¾ cup(s)
Water
2 Tbsp
Kosher salt
¾ tsp, divided
Ground cumin
¼ tsp
Jarred minced garlic
¼ tsp, very finely minced
Paprika
¼ tsp, regular or smoked variety, plus extra for garnish
Uncooked eggplant
1¼ pound(s), about 3 baby eggplants
Cooking spray
2 spray(s)
Peppermint leaves
¼ cup(s), fresh, thinly sliced
Instructions
1
In a small bowl, stir together yogurt, water, 1/4 teaspoon salt, cumin, garlic and paprika; set aside for at least 10 minutes for flavors to blend.
2
Preheat outdoor grill or stove-top grill pan to medium-high.
3
Slice eggplant lengthwise into 1/2-inch-thick slices; coat with cooking spray and sprinkle with remaining 1/2 teaspoon salt.
4
Grill eggplant until lightly charred and tender, turning as needed, about 8 to 10 minutes; remove to a serving platter or bowl. Spoon yogurt sauce over eggplant; sprinkle with mint and garnish with paprika. Yields about 2 slices of eggplant and 2 tablespoons of sauce per serving.
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