You may want to make extra, because leftovers are fantastic for lunch the next day.
1 tablespoon minced garlic
3 tablespoons fresh lemon juice
1/4 cup tahini (sesame paste)
1 cup plain low-fat Greek yogurt
1 teaspoon kosher salt
1 large eggplant (1 lb.), sliced into 1/2-in. rounds
2 ripe tomatoes, quartered
2 tablespoons olive oil
4 pieces naan bread
6 cups baby spinach
How to Make It
Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). In a small bowl, mix garlic, lemon juice, tahini, yogurt, and salt. Set aside.
Brush eggplant and tomatoes with oil. Grill, turning often, until softened and grill marks appear, about 6 minutes. Cut tomato wedges in half. Warm naan on grill.
Lay each naan on a plate and top with 1 1/2 cups spinach, a few slices eggplant, 4 tomato pieces, and a large spoonful of reserved yogurt mixture.
This was surprisingly good....I'm not a big eggplant fan, but with lots of yogurt sauce this was very tasty. Grilled zucchini might be even better! I made homemade naan and grilled on the BBQ. Served with grilled sweet potatoes (old CL recipe). It was very nice that hubby did most of the cooking on the BBQ!
This is a wonderful, quick meal! I cooked the eggplant on an indoor grill, which came out sweet and tender. And the tahini-yogurt spread is light and fresh. Great substitute from a heavy mayo-based spread. With fresh tomatoes and greens, it is a perfect, filling wrap. Great recipe, and something different to do with extra eggplant.