Grilled Eggplant with Yogurt-Mint Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 2 tablespoons fresh lemon juice
- 1 teaspoon curry powder
- 1 cup plain yogurt
- 3 tablespoons chopped fresh mint
- 1 teaspoon dried crushed red pepper
- 2 eggplants (each about 1 pound), cut crosswise into 1-inch-thick rounds
- 2 tablespoons coriander seeds, cracked
- Carbohydrate 14 g(5%)
- Cholesterol 5 mg(2%)
- Fat 11 g(17%)
- Fiber 7 g(27%)
- Protein 4 g(7%)
- Saturated Fat 2 g(11%)
- Sodium 24 mg(1%)
- Calories 160
Preparation Mix first 5 ingredients in medium bowl; season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Prepare barbecue (medium-high heat). Rub eggplant rounds on both sides with sesame oil. Sprinkle with coriander, salt, and pepper. Grill until slightly charred, about 6 minutes per side. Arrange eggplant rounds on platter. Serve with yogurt-mint sauce.
Preparation Mix first 5 ingredients in medium bowl; season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Prepare barbecue (medium-high heat). Rub eggplant rounds on both sides with sesame oil. Sprinkle with coriander, salt, and pepper. Grill until slightly charred, about 6 minutes per side. Arrange eggplant rounds on platter. Serve with yogurt-mint sauce.
