The Recipe
Grilled Eggplant with Yogurt Sauce
COOK TIME : a few secondsPREP TIME : 25 minutes
From Martha Stewart
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Ingredients
DESCRIPTION
It's always a good idea to cut an eggplant right before you're ready to use it, as the flesh discolors rapidly. If it's fresh, it's not necessary to salt eggplant before cooking.
INGREDIENTS
- 2 medium eggplants, (about 1 pound each)
- 1/4 cup olive oil
- Coarse salt and ground pepper
- 1 medium cucumber, seeded, coarsely grated, and squeezed of excess moisture
- 1/2 cup plain low-fat yogurt
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 to 2 tablespoons fresh lemon juice
- Lemon wedges, for serving (optional)
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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