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Recipe Summary

prep:
10 mins
cook:
10 mins
stand:
15 mins
total:
35 mins
Yield:
Serves: 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

210 calories; fat 20g; saturated fat 3g; protein 3g; carbohydrates 7g; fiber 3g; cholesterol 5mg; sodium 214mg.
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