- Calories 445
- Caloriesfromfat 41%
- Protein 17g
- Fat 20g
- Satfat 3.9g
- Carbohydrate 55g
- Fiber 11g
- Sodium 899mg
- Cholesterol 3.8mg
Grilled Eggplant Naan Wraps with Tahini-Yogurt Dressing
Photo: Iain Bagwell; Styling: Kevin Crafts
You may want to make extra, because leftovers are fantastic for lunch the next day.
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Note: Nutritional analysis is per serving.
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flyingB's Review
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.
CGremillion's Review
N/A
bjane1's Review