Grilled Eggplant and Yogurt Dip - Greek 1 pt

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Grilled Eggplant and Yogurt Dip - Greek 1 pt

1 pound eggplants, preferably the smaller Japanese or Italian variety

1 medium minced fresh onion, divided

3 minced garlic cloves, divided

1 1/2 cups plain low-fat yogurt

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

1/4 cup chopped fresh mint (or parsley)

 

 

 

 

1. Start a charcoal or wood fire, or preheat a gas grill (or the

broiler); the rack should be no more than 4 inches from the heat

source. Cut the eggplants in half lengthwise up to the stem, but do

not cut through, so the eggplants open like a book. Spread about 2/3

of the onion and garlic between the eggplant halves, and press the two

sides back together.

2. Grill the eggplants, turning once or twice, until they are

blackened and collapsed, 10-15 minutes. Don't worry if the skins burn

a bit.

 

3. Meanwhile, mix the remaining onion and garlic with the yogurt; then

season with salt, black pepper, and cayenne.

 

4. When cooked, let the eggplants cool a bit, then peel off the skins

and let cool further. Roughly chop the eggplants, reserving any

juices, then mix with the yogurt dressing. Chill if time allows, or

just serve at room temperature; garnish with mint or parsley.

 

Yield: 12 servings (serving size: 4 tablespoons)

 

NUTRITION PER SERVING

CALORIES 34; FAT 1g (sat 0.0g,mono 0.0g,poly 0.0g); PROTEIN 2g;

CHOLESTEROL 2mg; CALCIUM 64mg; SODIUM 46mg; FIBER 1g; IRON 0.0mg;

CARBOHYDRATE 6g

 

Source: Mark Bittman for Health, MARCH 2006 The Best Recipes in the

World

Formatted by Chupa Babi in MC: 03.11.06

 

Prep: 15 minutes; Grill: 10 minutes.

 

ChupaNote: Used a generous 1/2 cup of mint; and a generous 1/4 t.

cayenne (Turkish Aleppo). Drained the yogurt while the eggplant was

grilling to make a thicker dip.

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