This combo of spicy char, sweet fruit, and creamy yogurt is a surefire hit. For a tasty swap, try halved pitted cherries in place of plums.
1 tablespoon smoked paprika
1 teaspoon cumin
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
2 (8-oz.) Japanese eggplants
1/4 cup plain 2% reduced-fat Greek yogurt
2 tablespoons water
1 1/2 teaspoons lemon juice
1/4 teaspoon black pepper
3 tablespoons chopped fresh parsley
1/2 cup chopped pitted fresh plums
2 tablespoons olive oil
Added sugars 1g
Calcium 4% DV
Potassium 7% DV
How to Make It
Stir together smoked paprika, cumin, granulated sugar, kosher salt, and cayenne pepper. Halve 2 (8-oz.) Japanese eggplants lengthwise; spray cut sides with cooking spray, and sprinkle with spice mix.
Heat a grill pan over high; coat with cooking spray. Cook eggplant, cut sides down, 4 to 5 minutes. Turn and cook until tender, 5 to 6 minutes.
Stir together plain 2% reduced-fat Greek yogurt, water, lemon juice, and black pepper; drizzle over eggplant. Sprinkle with chopped fresh parsley and chopped pitted fresh plums; drizzle with olive oil.
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