You may want to make extra, because leftovers are fantastic for lunch the next day.
Yield:
Serves 4
Recipe from
Recipe Time
Prep:
30 Minutes
Nutritional 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
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
Preparation
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.
Note: Nutritional analysis is per serving.
Note:
April 2010
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