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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Grilled Eggplant Yogurt Dip

Source: dLife

A sweet and tangy eggplant yogurt dip.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	77.0

Total Carbs	15.3 g

Dietary Fiber	7.4 g

Sugars	7.6 g

Total Fat	0.9 g

Saturated Fat	0.4 g

Unsaturated Fat	0.2 g

Potassium	501.2 mg

Protein	3.6 g

Sodium	74.8 mg

Dietary Exchanges 0.9 Fat, 2.2 Vegetables, 0.2 Milk,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb whole eggplant 1.0
1 each medium onions 3.0
3 each medium garlic cloves 1.5
1 1/2 cup lowfat plain yogurt 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 0.125
0.125 tsp ground cayenne (red pepper) 0.25
0 1/4 cup fresh mint

Directions

Preheat a grill or broiler.
Slice the eggplants in half lengthwise, up to the stem, but not all the way through; eggplants should still be attached and open like a book. Spoon 2/3 of the onion and garlic onto one side of the eggplant halves and press the halves back together.
Lay eggplants on grill and cook 10 to 15 minutes, flipping a few times; eggplants should be blackened and soft.
In the mean time, mix together the rest of the garlic and onion with the yogurt, salt, black pepper, and cayenne pepper.
When the eggplants are finished, let them cool, then peel off the skin and let them cool again. Chop the eggplant into large chunks, saving juices and seeds. Mix eggplant and juices with yogurt. Chill or serve at room temperature; top with mint.