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Grilled Eggplant with Yogurt Sauce

Prep time 10 mins
Cook time 10 mins
Stand time 15 mins
Yield Serves: 6

Ingredients

  • 1 large eggplant or 3 Japanese eggplants (about 1 1/2 lb. total), sliced into 1/2-inch-thick planks
  • Salt and pepper
  • 1 cup plain yogurt (not nonfat)
  • 1 clove garlic, minced
  • 1 teaspoon cumin
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup olive oil
  • 1/3 cup sliced scallion greens for garnish, optional

Nutrition Information

  • calories 210
  • fat 20 g
  • satfat 3 g
  • protein 3 g
  • carbohydrate 7 g
  • fiber 3 g
  • cholesterol 5 mg
  • sodium 214 mg

How to Make It

  1. Place eggplant on a double layer of paper towels on a work surface; lightly salt eggplant and let stand 15 minutes. Preheat grill to medium-high. In a small bowl, combine yogurt, garlic, cumin, lemon zest and juice and 1/4 tsp. salt. Taste and adjust seasoning, if necessary. Cover and refrigerate yogurt mixture.

  2. Brush both sides of eggplant slices with olive oil, lightly oil grates and place on grill. Cook until eggplant is tender, about 10 minutes, turning once or twice. Remove to a platter, sprinkle with pepper and serve with sauce.