Eggplants are awesome! They not only have Vitamin C and Potassium, but also contain anti-bacterial effects as well as flavonoids, which are cancer fighting anti-oxidants.
Try out this recipe. I think you?ll like it. It?s extremely healthy for you, it tastes great and it?s light.
Salt (add as you like)
Ground black pepper (add as you like)
Greek plain yogurt (half a cup per eggplant)
Mint leaves (half a cup per eggplant)
Lemon juice (2 tsp per eggplant)
Lemon zest (half a lemon)
First of all, choose an eggplant(s) that is firm and be sure that its coat is smooth and shinny. Wash eggplant(s) and lemon well under cool water. If you don?t like the skin, you can use a vegetable peeler to peel it off. I recommend keeping it on. The skin has a good amount of flavor and nutrients.
Turn up your grill to high.
Slice the eggplants into half inch slices (round, not long).
Brush or drizzle olive oil on one side of the eggplant slices.
Season oiled side with salt and ground black pepper.
Place seasoned and oiled side downward on the grill. DON?T TOUCH IT AROUND!
Brush or drizzle top side of the eggplant slice and add salt and pepper.
Cook each side for about 3-5 minutes.
After cooking both sides, take eggplant slices off the grill.
In a bowl, add Greek plain yogurt, lemon zest and lemon juice. Incorporate with spoon.
Roughly tear mint leaves with your hands and add to the yogurt mixture.
If you desire, add a touch of ground black pepper.
Place two tbsp. of the yogurt mixture on each slice of grilled eggplant. Spread the yogurt mixture in the middle of each slice. Roll eggplant slices to form a log.
To garnish, you may add a dollop of the yogurt mixture on top of the eggplants after plating, or on the side. You may also try garnishing with a few pieces of pomegranate seeds.