Grilled Eggplant And Yogurt Sauce

Name: Grilled Eggplant And Yogurt Sauce
Yield: 2 servings
Ingredients: 4 small Japanese eggplant; 1 teaspoon olive oil (or olive-oil spray); ¾ cup nonfat plain yogurt; 1 small clove garlic; 1 scallion; Coriander, enough for 1 tablespoon chopped

By Marian Burros

Published November 10, 1992

Total Time: 30 minutes
Rating: 4(13)
Comments: Read comments

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Ingredients

Yield:2 servings

4 small Japanese eggplant
1 teaspoon olive oil (or olive-oil spray)
¾ cup nonfat plain yogurt
1 small clove garlic
1 scallion
Coriander, enough for 1 tablespoon chopped

Ingredient Substitution Guide

Preparation

Step 1
Prepare stove-top grill or heat broiler.
Step 2
Wash eggplant and cut in half lengthwise. Brush or spray cut surface lightly with oil and grill, cut side down, or broil, cut side up, until eggplant begins to soften. Turn and continue to cook until eggplant is soft, about 10 or 15 minutes total.
Step 3
Spoon yogurt into serving bowl.
Step 4
With food processor on, put garlic through feed tube and mince. Add garlic to yogurt.
Step 5
Wash, trim and slice scallion.
Step 6
Wash, dry and chop coriander. Mix scallion and coriander into yogurt.
Step 7
Top eggplant with yogurt sauce.