Grilled Baby Eggplant with Yogourt Sauce
This Middle Eastern-inspired side dish pairs perfectly with grilled lamb or chicken. Use Japanese eggplant for a lovely change of pace.
Plain fat free Greek yogurt
¾ cup(s), (175 ml)
2 tbsp(s), (30 ml)
¾ tsp(s), (3 ml) divided
¼ tsp(s), (1 ml)
¼ tsp(s), (1 ml) very finely minced
¼ tsp(s), (1 ml) regular or smoked variety*
1¼ pound(s), (570 g) about 3 baby eggplants
¼ cup(s), (60 ml) fresh, thinly sliced
- 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.
- Preheat outdoor grill or stove-top grill pan to medium-high.
- 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.
- 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.
Turn leftovers into a tasty sandwich filling: chop the eggplant and toss with some ofthe sauce, baby arugula and sliced tomato and/or cucumber.* Keep some extra paprika for garnish.