This combo of spicy char, sweet fruit, and creamy yogurt is a surefire hit. For a tasty swap, try halved pitted cherries in place of plums.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary

Yield:
Serves 4 (serving size: 1 eggplant half, 2 tbsp. plums, and 1 1/2 tbsp. yogurt)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together smoked paprika, cumin, granulated sugar, kosher salt, and cayenne pepper. Halve 2 (8-oz.) Japanese eggplants lengthwise; spray cut sides with cooking spray, and sprinkle with spice mix.

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  • Heat a grill pan over high; coat with cooking spray. Cook eggplant, cut sides down, 4 to 5 minutes. Turn and cook until tender, 5 to 6 minutes.

  • Stir together plain 2% reduced-fat Greek yogurt, water, lemon juice, and black pepper; drizzle over eggplant. Sprinkle with chopped fresh parsley and chopped pitted fresh plums; drizzle with olive oil.

Nutrition Facts

123 calories; fat 8g; saturated fat 1g; protein 3g; carbohydrates 12g; fiber 4g; sugars 7g; added sugar 1g; sodium 251mg; calcium 0; potassium 0.
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