Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

This Story Originally Appeared On sunset.com

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Credit: Iain Bagwell; Styling: Kevin Crafts

Recipe Summary test

prep:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

445 calories; calories from fat 41%; protein 17g; fat 20g; saturated fat 3.9g; carbohydrates 55g; fiber 11g; sodium 899mg; cholesterol 3.8mg.
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