Turkish Eggplant Kebobs with Garlic-Yogurt Sauce
Serves 4
30 minutes or fewer
Eggplant takes time to tenderize on the grill, but the results are worth it. Serve over orzo or tucked into warm pitas.
- Vegetable oil, for brushing grill
- ½ cup plain nonfat yogurt
- 2 cloves minced garlic (2 tsp.), divided
- 3 ½ Tbs. olive oil
- 3 Tbs. fresh lemon juice
- 1 tsp. ground cumin
- ½ tsp. smoked paprika
- ¼ tsp. cayenne pepper
- 1 medium eggplant, cut into 24 1-inch cubes, or 12 baby eggplant, halved
- 1 large red onion, cut into 8 wedges
- 16 pitted green olives
at a glance
