nutritional information

Per Kebob:

  • Calories: 193
  • Protein: 4 g
  • Total Fat: 14 g
  • Saturated Fat: 2 g
  • Carbohydrates: 16 g
  • Cholesterol: <1 mg
  • Sodium: 198 mg
  • Fiber: 6 g
  • Sugar: 8 g
Gluten-Free

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

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.

July/August 2011 p.69

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comments

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Eileen - 2013-07-03 17:43:33