No need to peel baby eggplant, the skin is tender and thin. Use any leftover eggplant and sauce to top a grilled portabello mushroom or a cold slice of tomato.

Serves 4 Time 25 minutes

Ingredients:
3/4 c fat-free plain Greek yogurt
2 tbsp water
3/4 tsp kosher salt, divided
1/4 tsp ground cumin
1/4 tsp minced garlic
1/4 tsp paprika, regular or smoked variety, plus extra for garnish
1 1/4 lb baby eggplant, (about 3)
non-stick cooking spray
1/4 c mint leaves, fresh, thinly sliced

Directions:

1. In a small bowl, stir together yogurt, water, 1/4 teaspoon salt, cumin, garlic and paprika; set aside for at least 10 minutes for flavors to blend.
2. Preheat grill or stove-top grill pan to medium-high. Slice eggplant lengthwise into 1/2-inch-thick slices; coat with cooking spray and sprinkle with remaining 1/2 teaspoon salt.
3. Grill eggplant until lightly charred and tender, turning as needed, about 8 to 10 minutes; remove to a serving platter or bowl. Spoon yogurt sauce over eggplant; sprinkle with mint and garnish with paprika.

Per 2 eggplants and 2 tbsp sauce
Nutrition Info : calories 46.2, fat 0.2g, protein 3.3g, carbohydrates 9.2g, sodium 519mg

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center 
Metabolic Recipes

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