Grilled Eggplant Halves With Tahini Dressing
Donna Hayek, RD
Ingredients:
- 3 medium eggplants
- 4 tbsp olive oil
- 1 lemon
- ½ c plain, non-fat, Greek yogurt
- 2 tbsp tahini
- ½ c chopped parsley
- ¼ c pine nuts or chopped walnuts
Instructions:
- Set grill to medium-high
- Cut each eggplant in half lengthwise & brush each half with 1 tsp oil
- Place eggplants cut-side down on the grill & cook until lightly browned
- Brush skin sides of eggplants with 2 tbsp oil, flip & cook until tender
- In a small bowl, zest lemon, then add yogurt, tahini, juice from ½ lemon & 2 tbsp water & mix
- Place grilled eggplant halves on a platter
- Squeeze remaining lemon half over eggplants & drizzle tahini dressing & parsley or nuts on top
Nutrition Facts: Makes 6 Servings
- Calories: 192
- Fiber: 8 g
- Fat: 12 g
- Sugar: 10 g
- Saturated fat: 2 g
- Protein: 6 g
- Cholesterol: 1 mg
- Carbohydrate: 19 g
- Sodium: 18 mg
