Grilled Eggplant WrapsSubmitted by: XTMONT
IntroductionAdapted from Sunset April 2010 Adapted from Sunset April 2010
1 large eggplant (1 1/4 - 1 1/2 lbs)
2 medium tomatoes
olive oil spray
1/4 cup tahini
1 cup 0% fat greek yogurt
3 cloves garlic, minced
3 tbsp lemon juice
1/4 tsp kosher salt
Whole Wheat Middle Eastern Flatbread
2 cups fresh baby spinach
Whisk together tahini, yogurt, garlic, lemon juice, and salt.
Top each warmed flatbread with a spoonful of sauce, layer on spinach, eggplant, and tomatoes. Roll to eat.
Makes 4 sandwiches.
Number of Servings: 4
Recipe submitted by SparkPeople user XTMONT.