Sometimes simple is best… One of my favorite summer dishes is eggplant with garlic yogurt and tomatoes. I was taught this dish many years ago by a Turkish friend who frequently served it as a side dish to accompany chicken shish kebab or kofte kebab. It is super easy and can be eaten hot or cold; it can also be refrigerated and served the next day either as a side dish or in a pita pocket for lunch.
Recipe: Eggplant with garlic yogurt and tomatoes
olive oil spray
1 cup nonfat Greek yogurt
2 cloves garlic
2 large fresh tomatoes
Preheat oven to 425 degrees F (400 degrees F convection). Spray baking sheet with olive oil. Peel and slice eggplant into 1/4″ rounds and place on prepared pan.
Lightly spray with olive oil and bake in oven until soft and slightly brown. Flip once during baking. Place on paper towels on cooling rack until ready to serve.
Finely mince garlic cloves and mix with Greek yogurt. Set aside in refrigerator.
Wash and chop fresh tomatoes. Cook lightly in skillet that has been sprayed with olive oil until soft.
To serve: Place 2-3 slices of eggplant on plate, top with 2-3 Tbsp. garlic yogurt and 2-3 Tbsp. tomatoes.
Approximate nutrition information per two slice serving: 50 calories; 0 grams fat; 0 grams saturated fat; 0 grams transfat; 0 mg cholesterol; 20 mg sodium; 9 grams carbohydrate; 3 grams dietary fiber; 5 grams protein.