Grilled Eggplant and Yogurt Dip

Prep: 15 minutes; Grill: 10 minutes.

Yield: 12 servings (serving size: 4 tablespoons)

Ingredients

• 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)

Preparation

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.

Nutritional Information

Calories:

34

Fat:

1g (sat 0.0g,mono 0.0g,poly 0.0g)

Cholesterol:

2mg

Protein:

2g

Carbohydrate:

6g

Fiber:

1g

Iron:

0.0mg

Sodium:

46mg

Calcium:

64mg