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.