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.

TOTAL TIME:hours 30 mins

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

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

  1. 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.
  3. Meanwhile, in a medium bowl, whisk together lemon juice, vinegar, remaining tbsp oil, and 1⁄2 tsp salt; fold in tomatoes, chiles, and mint.
  5. 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