Recipe
Charcoal-Grilled Spiced Eggplant with Harissa
Ingredients
- 2 medium Eggplants (each about 12 oz) – 24 oz (136 calories)
- 2 tablespoons Olive Oil (240 calories)
- 1 teaspoon Ground Cumin (8 calories)
- 1 teaspoon Ground Coriander (6 calories)
- 1 teaspoon Smoked Paprika (6 calories)
- 1 teaspoon Salt (0 calories)
- 2 tablespoons Harissa Paste (30 calories)
- 1/2 cup Greek Yogurt (low-fat) (65 calories)
- 1 tablespoon Fresh Lemon Juice (4 calories)
- 1 tablespoon Fresh Parsley, chopped (1 calorie)
Instructions
- Cut the eggplants into 1/2-inch thick rounds. Brush both sides with olive oil and sprinkle with ground cumin, coriander, smoked paprika, and salt.
- Preheat your grill to medium-high heat. Grill the eggplant slices for about 4-5 minutes per side, until they are tender and have nice grill marks.
- Once the eggplant is grilled, brush each slice with harissa paste.
- In a small bowl, mix the Greek yogurt with lemon juice and parsley.
- Arrange the eggplant slices on a serving platter and drizzle with the yogurt sauce. Garnish with extra parsley if desired.