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.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Servings: 6
Calories: 42
Author: Martha McKinnon | Simple Nourished Living
Ingredients
¾cupfat-free plain Greek yogurt
2tablespoonswater
¾teaspoonkosher salt, divided
¼teaspoonground cumin
¼teaspoonminced garlic, very finely minced
¼teaspoonpaprika, regular or smoked variety, plus extra for garnish
1-¼poundsuncooked eggplant, about 3 baby or Asian eggplants
Non-stick cooking spray
¼cupfresh mint leaves, thinly sliced
Instructions
In a small bowl, stir together the yogurt, water, ¼ 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 ½-inch-thick slices. Coat each slice with cooking spray and sprinkle with remaining ½ 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.
Recipe Notes
Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.0*SmartPoints (Blue plan)1*PointsPlus (Old plan)
Nutrition Facts
Weight Watchers Grilled Baby Eggplant with Yogurt Sauce Recipe
Amount Per Serving (1 /6th recipe)
Calories 42Calories from Fat 3
% Daily Value*
Fat 0.3g0%
Carbohydrates 6.8g2%
Fiber 3.3g13%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.