Photo: Iain Bagwell; Styling: Kevin Crafts Photo by: Photo: Iain Bagwell; Styling: Kevin Crafts

Grilled Eggplant Naan Wraps with Tahini-Yogurt Dressing

You may want to make extra, because leftovers are fantastic for lunch the next day.

Sunset APRIL 2010

  • Yield: Serves 4
  • Prep time: 30 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 445
  • Calories from fat: 41%
  • Protein: 17g
  • Fat: 20g
  • Saturated fat: 3.9g
  • Carbohydrate: 55g
  • Fiber: 11g
  • Sodium: 899mg
  • Cholesterol: 3.8mg

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Grilled Eggplant Naan Wraps with Tahini-Yogurt Dressing Recipe