Spiced Eggplant with Yogurt Sauce and Feta

I rarely make a dinner that is completely meat-free. I'll usually include some form of chicken, fish or pork. Although we don't eat a ton of red meat, except at restaurants, I like to include a good source of protein. I do, however, love a lot of vegetarian dishes and vegetable sources of protein. Eggplant is a hearty, meaty vegetable that works well for a main course dish that can stand up on its own without any meat. They are also currently in season for about the next month. This warm, spiced eggplant goes great with the cool and creamy yogurt sauce and salty tang of the feta cheese. I was a little nervous to serve Gavin an entire meal of vegetables but he absolutely loved it. And the whole thing takes only a little over ten minutes. I served it with a mixed vegetable ratatouille over whole wheat couscous (more on that to come) but a simple green salad with crusty bread would also be great. Sometimes meals that require very little cooking heat are perfect for very hot summer nights. The eggplant just needs to be broiled on each side for about five minutes, or you can throw them on the grill over medium to low heat. While they are cooking, you can mix up the yogurt sauce and then plate them in layers of eggplant, sauce and feta.

Spiced Eggplant with Yogurt Sauce and Feta

• 2 large or 4 small eggplants, sliced into 1/2 in rounds
• 2 tsp ground coriander
• 2 tsp paprika
• 1 tsp ground cumin
• 1/4 cup olive oil
• 1 cup nonfat Greek yogurt
• 1/2 cup diced, peeled cucumber
• 2 tbsp fresh mint, chopped
• salt and pepper
• 3 oz crumbled feta cheese

Preheat the grill or broiler.
Mix together the spices and olive oil. Season with salt and peppper.
Brush the oil mixture onto each side of the sliced eggplant (add more oil if too dry).
Arrange the eggplant in one layer on cookie sheets.
Cook for about 5 minutes per side, until very tender.
Meanwhile, mix together the yogurt, cucumber and mint. Season with salt and pepper.
Plate one or two eggplant slices, top with yogurt sauce and feta, add another one or two eggplant slices and top with more sauce.

This recipe is another adaption from Bon Appetit Magazine
For a printable recipe click here