The purple power-house (a.k.a. eggplant) is packed with potassium and anthocyanins, a class of antioxidants that help protect cells from damage, reducing your risk of chronic disease.
CAL/SERV:141
YIELDS:6 servings
TOTAL TIME:0 hours 30 mins
Ingredients
2
medium eggplants (about 1 lb each), sliced lengthwise 1⁄2 inch thick
4 tbsp.
olive oil
1 tsp.
ground coriander
1 tsp.
cayenne Kosher salt
2 tbsp.
fresh lemon juice
2 tbsp.
red wine vinegar
1 1/2 c.
multicolored cherry
or grape tomatoes, halved
2
small Fresno chiles or other hot chiles, finely chopped
1/4 c.
packed fresh mint leaves, finely chopped, plus more for serving
1/4 c.
low-fat Greek yogurt
2 tbsp.
low-fat milk
Directions
- Heat grill to medium. Brush eggplant with 3 Tbsp oil, then season with coriander, cayenne, and 1⁄4 tsp salt. Grill until tender, 10 to 12 minutes.
- Meanwhile, in a medium bowl, whisk together lemon juice, vinegar, remaining tbsp oil, and 1⁄2 tsp salt; fold in tomatoes, chiles, and mint.
- Arrange eggplant on a large platter; top with tomato salad. Whisk together yogurt and milk and drizzle over vegetables. Sprinkle with mint leaves if desired.
NUTRITION (per serving) 590kJ (141cal), 3 g protein, 12 g carb, 5 g fibre, 6 g sugars (0 g added sugars), 10 g fat (1.5 g sat fat), 1 mg cholesterol, 308 mg sodium
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© prevention.com
First published:
8 Aug 2018
