Grilled Eggplant and Yogurt Dip

Name: Grilled Eggplant and Yogurt Dip
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 0 teaspoons cayenne pepper; 454 grams eggplants, preferably the smaller Japanese or Italian variety; 59 milliliters chopped fresh mint (or parsley); 3 minced garlic cloves, divided; 355 milliliters plain low-fat yogurt; 1 medium minced fresh onion, divided; 0 teaspoons salt

Grilled Eggplant and Yogurt Dip might be just the hor d'oeuvre you are searching for. This recipe makes 12 servings with 34 calories, 2g of protein, and 1g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of mint, onion, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, primal, and vegetarian diet. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 15 minutes.

Instructions

Start a charcoal or wood fire, or preheat a gas grill (or the broiler); the rack should be no more than 4 inches from the heat source.

Equipment you will use

Broiler

Grill

Cut the eggplants in half lengthwise up to the stem, but do not cut through, so the eggplants open like a book.

Ingredients you will need

Eggplant

Spread about 2/3 of the onion and garlic between the eggplant halves, and press the two sides back together.

Ingredients you will need

Eggplant

Garlic

Spread

Onion

Grill the eggplants, turning once or twice, until they are blackened and collapsed, 10-15 minutes. Don't worry if the skins burn a bit.

Ingredients you will need

Eggplant

Equipment you will use

Grill

Meanwhile, mix the remaining onion and garlic with the yogurt; then season with salt, black pepper, and cayenne.

Ingredients you will need

Black Pepper

Ground Cayenne Pepper

Garlic

Yogurt

Onion

Salt

When cooked, let the eggplants cool a bit, then peel off the skins and let cool further. Roughly chop the eggplants, reserving any juices, then mix with the yogurt dressing. Chill if time allows, or just serve at room temperature; garnish with mint or parsley.

Ingredients you will need

Yogurt Dressing