Grilled Eggplant Naan Wraps with Tahini-Yogurt Dressing
Photo by Iain Bagwell
You may want to make extra, because leftovers are fantastic for lunch the next day.
How to Make It
Step 1
1
Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). In a small bowl, mix garlic, lemon juice, tahini, yogurt, and salt. Set aside.
Step 2
2
Brush eggplant and tomatoes with oil. Grill, turning often, until softened and grill marks appear, about 6 minutes. Cut tomato wedges in half. Warm naan on grill.
Step 3
3
Lay each naan on a plate and top with 1 1/2 cups spinach, a few slices eggplant, 4 tomato pieces, and a large spoonful of reserved yogurt mixture.
Step 4
4
Note: Nutritional analysis is per serving.
Ingredients
1 tablespoon minced garlic
3 tablespoons fresh lemon juice
1/4 cup tahini (sesame paste)
1 cup plain low-fat Greek yogurt
1 teaspoon kosher salt
1 large eggplant (1 lb.), sliced into 1/2-in. rounds
2 ripe tomatoes, quartered
2 tablespoons olive oil
4 pieces naan bread
6 cups baby spinach
Directions
Step 1
1
Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). In a small bowl, mix garlic, lemon juice, tahini, yogurt, and salt. Set aside.
Step 2
2
Brush eggplant and tomatoes with oil. Grill, turning often, until softened and grill marks appear, about 6 minutes. Cut tomato wedges in half. Warm naan on grill.
Step 3
3
Lay each naan on a plate and top with 1 1/2 cups spinach, a few slices eggplant, 4 tomato pieces, and a large spoonful of reserved yogurt mixture.
Step 4
4
Note: Nutritional analysis is per serving.
