Turkish Eggplant Kebobs with Garlic-Yogurt Sauce
Eggplant takes time to tenderize on the grill, but the results are worth it. Serve over orzo or tucked into warm pitas.
1. Brush grill grates with oil, and preheat grill to medium.
2. Mix yogurt with 1 tsp. garlic in bowl; season with salt and pepper, if desired.
3. Whisk together olive oil, lemon juice, cumin, paprika, cayenne, and remaining garlic in large bowl; season with salt and pepper, if desired. Add eggplant and onion, and toss to coat.
4. Thread eggplant, onion, and olives onto 4 skewers. Grill skewers 6 minutes, flip skewers, cook 6 minutes more, then flip again, and cook 6 minutes more, or until eggplant is tender. Transfer to platter, drizzle with dressing, and serve with yogurt sauce.