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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Eggplant takes time to tenderize on the grill, but the results are worth it. Serve over orzo or tucked into warm pitas.
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