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.
Servings: 6
Ingredients
- 3/4 cup fat-free plain Greek yogurt
- 2 tablespoons water
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon ground cumin
- 1/4 teaspoon minced garlic, very finely minced
- 1/4 teaspoon paprika, regular or smoked variety, plus extra for garnish
- 1-1/4 pounds uncooked eggplant, about 3 baby or Asian eggplants
- Non-stick cooking spray
- 1/4 cup fresh mint leaves, thinly sliced
Instructions
- 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.
Notes
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0 *SmartPoints (Blue plan)
1 *PointsPlus (Old plan)
Nutrition
Serving: 1/6th recipe | Calories: 42kcal | Carbohydrates: 6.8g | Protein: 4g | Fat: 0.3g | Fiber: 3.3g