Grilled Eggplant Naan Wraps with Tahini-Yogurt Dressing |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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You may want to make extra, because leftovers are fantastic for lunch the next day. Ingredients:
1 tablespoon minced garlic |
3 tablespoons fresh lemon juice |
1/4 cup tahini (sesame paste) |
1 cup plain low-fat greek yogurt |
1 teaspoon kosher salt |
1 large eggplant (1 lb.), sliced into 1/2-in. rounds |
2 ripe tomatoes, quartered |
2 tablespoons olive oil |
4 pieces naan bread |
6 cups baby spinach |
Directions:
1. Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). In a small bowl, mix garlic, lemon juice, tahini, yogurt, and salt. Set aside.
2. Brush eggplant and tomatoes with oil. Grill, turning often, until softened and grill marks appear, about 6 minutes. Cut tomato wedges in half. Warm naan on grill.
3. Lay each naan on a plate and top with 1 1/2 cups spinach, a few slices eggplant, 4 tomato pieces, and a large spoonful of reserved yogurt mixture.
4. Note: Nutritional analysis is per serving.
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