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
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