Turkish Eggplant Kebobs with Garlic-Yogurt Sauce Recipe - Vegetarian Times

Turkish Eggplant Kebobs with Garlic-Yogurt Sauce

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Eggplant takes time to tenderize on the grill, but the results are worth it. Serve over orzo or tucked into warm pitas.

  • 4Servings

Ingredients

  • 1/2 cup plain nonfat yogurt
  • 2 cloves minced garlic (2 tsp.), divided
  • 3 1/2 Tbs. olive oil
  • 3 Tbs. fresh lemon juice
  • 1 tsp. ground cumin
  • 1/2 tsp. smoked paprika
  • 1/4 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

Preparation

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.

Nutrition Information

  • Calories: 193
  • Carbohydrate Content: 16 g
  • Cholesterol Content: 0.5 mg
  • Fat Content: 14 g
  • Fiber Content: 6 g
  • Protein Content: 4 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 198 mg
  • Sugar Content: 8 g