Grilled Baby Eggplant with Yogourt Sauce
1
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.
Ingredients
Plain fat free Greek yogurt
¾ cup(s), (175 ml)
Water
2 tbsp(s), (30 ml)
Kosher salt
¾ tsp(s), (3 ml) divided
Ground cumin
¼ tsp(s), (1 ml)
Minced garlic
¼ tsp(s), (1 ml) very finely minced
Smoked paprika
¼ tsp(s), (1 ml) regular or smoked variety*
Uncooked eggplant
1¼ pound(s), (570 g) about 3 baby eggplants
Peppermint leaves
¼ cup(s), (60 ml) fresh, thinly sliced
Cooking spray
2 spray(s)
Instructions
1
In a small bowl, stir together yogourt, water, 1 ml (1/4 tsp)salt, cumin, garlic and paprika; set aside for at least 10 minutes flavours to blend.
2
Preheat outdoor grill or stove-top grill pan to medium-high.
3
Slice eggplant lengthwise into 1,25-cm (1/2-inch)thick slices; coat with cooking spray and sprinkle with remaining 2 ml (1/2 tsp) 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 yogourt sauce over eggplant; sprinkle with mint and garnish with paprika. Yields about 2 slices of eggplant and 30 ml (2 Tbsp) of sauce per serving.
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