Weight Watchers Grilled Baby Eggplant with Yogurt Sauce Recipe
A simple Middle Eastern flavored side dish which pairs perfectly with grilled beef, lamb, chicken, fish, tofu or turkey burgers. Additional grilled vegetables like red bell pepper and zucchini would be delightful as well.
Author: Martha | Simple Nourished Living
3/4cupfat-free plain Greek yogurt
3/4teaspoonkosher salt, divided
1/4teaspoonminced garlic, very finely minced
1/4teaspoonpaprika, regular or smoked variety, plus extra for garnish
1-1/4poundsuncooked eggplant, about 3 baby or Asian eggplants
Non-stick cooking spray
1/4cupfresh mint leaves, thinly sliced
In a small bowl, stir together the yogurt, water, 1/4 teaspoon salt, cumin, garlic and paprika until well blended. Set sauce aside for at least 10 minutes for flavors to blend.
Preheat an outdoor grill, or stove-top grill pan, to medium-high.
Slice eggplant lengthwise into 1/2-inch-thick slices. Coat each slice with cooking spray and sprinkle with remaining 1/2 teaspoon salt.
Grill the eggplant until lightly charred and tender, turning as often as needed, about 8 to 10 minutes.
Transfer to a serving platter or bowl. Spoon yogurt sauce over eggplant. Sprinkle with mint and garnish with paprika.
Alternatively you could broil or bake the eggplant until tender, turning about halfway through the cooking time. The cooking time will depend on how hot your oven/broiler is and how thick the eggplant slices are.