Grilled Eggplant Sandwiches

Sauce
1 c nonfat plain yogurt
¼ c tahini
¼ c chopped fresh mint
4 tsp lemon juice
1 clove garlic
¼ tsp salt
¼ c milk

Sandwiches
¼ c olive oil
1 garlic clove, minced
½ tsp cumin
1 (1 ¼ -1 ½ Ib) eggplant, unpeeled, sliced (1/2 in)
8 slices red onion (1/4 in)
¼ tsp salt
4 (6 in) pita breads, halved
8 small lettuce leaves
8 tomato slices

Heat grill. Combine yogurt, tahini, mint, and lemon juice in small bowl. Mash garlic clove and ¼ tsp salt with side of knife or back of fork; add to mixture. Stir in milk until of desired consistency.

Combine oil, minced garlic, and cumin in a small bowl. Brush over both sides of eggplant and onion slices; sprinkle with ¼ tsp salt. Grill eggplant and onion, covered, over med heat or coals 8-12 minutes or until well browned, turning once.

Fill each pita with eggplant, lettuce, onion, and tomato. Serve with sauce.

4 sandwiches


Number of Servings: 4

Recipe submitted by SparkPeople user MEGUSTALEER.