Grilled Eggplant Naan Wraps with Tahini-Yogurt Dressing

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. 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. 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. 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.