Ingredients

The following ingredients have 4 Servings
  • 3/4 cup fat-free plain Greek yogurt
  • 2 tablespoons water
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon minced garlic, very finely minced
  • 1/4 teaspoon paprika, regular or smoked variety, plus extra for garnish
  • 1-1/4 pounds uncooked eggplant, about 3 baby or Asian eggplants
  • Non-stick cooking spray
  • 1/4 cup fresh mint leaves, thinly sliced

Instruction

  • In a small bowl, stir together the yogurt, water, 1/4 teaspoon salt, cumin, garlic and paprika until well blended. Set sauce aside for at least 10 minutes for flavors to blend.
  • Preheat an outdoor grill, or stove-top grill pan, to medium-high.
  • Slice eggplant lengthwise into 1/2-inch-thick slices. Coat each slice with cooking spray and sprinkle with remaining 1/2 teaspoon salt.
  • Grill the eggplant until lightly charred and tender, turning as often as needed, about 8 to 10 minutes.
  • Transfer to a serving platter or bowl. Spoon yogurt sauce over eggplant. Sprinkle with mint and garnish with paprika.
  • Alternatively you could broil or bake the eggplant until tender, turning about halfway through the cooking time. The cooking time will depend on how hot your oven/broiler is and how thick the eggplant slices are.