Broiled Eggplant with Garlic Yogurt and Mint Recipe
Ingredients:2 eggplants (each about 1 lb), cut crosswise into 3/4-inch slices
Nonstick cooking spray (preferably olive oil)
1/2 tsp fine sea salt, divided
1 clove garlic, mashed
1/2 cup nonfat plain Greek yogurt
2 tsp freshly squeezed lemon juice
1/4 cup packed fresh mint leaves, chopped
Directions:Preheat broiler, with rack set 4 to 6 inches from heat source - Broiler pan sprayed with nonstick cooking spray. (preferably olive oil).
1. Place eggplant on prepared pan and spray generously with cooking spray. Sprinkle with half the salt. Broil for 15 to 20 minutes, turning occasionally, until very soft.
2. Meanwhile, in a small bowl, combine garlic, the remaining salt, yogurt and lemon juice.
3. Serve eggplant topped with garlic yogurt and sprinkled with mint.
Eggplant is a very good source of potassium and vitamins B1 and B6, and a good source of folic acid, magnesium, copper, manganese and niacin. Low in calories and an excellent source of dietary fiber, eggplant may also help lower cholesterol levels. Recently, researchers have discovered that eggplant skin contains an anthocyanin flavonoid called nasunin, which is a potent antioxidant and free-radical scavenger that protects cell membranes from damage. Nasunin also helps move excess iron out of the body.
Eggplant broiled until it's luxuriously tender and slightly sweet from caramelization finds great flavor contrast with a simple sauce made with tangy yogurt, pungent garlic and fresh mint.
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