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Grilled Eggplant Naan Wraps with Tahini-Yogurt Dressing

Photo: Iain Bagwell; Styling: Kevin Crafts
Prep time 30 mins
Yield Serves 4
You may want to make extra, because leftovers are fantastic for lunch the next day.

Ingredients

  • 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

Nutrition Information

  • calories 445
  • caloriesfromfat 41 %
  • protein 17 g
  • fat 20 g
  • satfat 3.9 g
  • carbohydrate 55 g
  • fiber 11 g
  • sodium 899 mg
  • cholesterol 3.8 mg

How to Make It

  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.

  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.

  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.

  4. Note: Nutritional analysis is per serving.