Afghan-Style Grilled Eggplant With Tomato Sauce, Yogurt and Herbs

Name: Afghan-Style Grilled Eggplant With Tomato Sauce, Yogurt and Herbs
Ingredients: 3/4 cup low-fat or whole milk plain yogurt; 2 1/2 teaspoons finely grated garlic, divided; 2 tablespoons water, plus more as needed; 3 small or 2 medium firm, globe eggplants (about 1 1/4 pounds total), trimmed and sliced 1/3-inch-thick; 1/2 medium red onion (about 4 ounces), sliced 1/3-inch-thick; 4 tablespoons olive oil, divided; 1 teaspoon kosher salt, divided; 1 pound fresh, ripe tomatoes, chopped, with their juices (may substitute with 1 28-ounce can no-salt-added diced tomatoes with their juices); 1/2 teaspoon sweet paprika; 1/4 teaspoon ground turmeric; 1/4 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh mint leaves; 2 tablespoons chopped fresh cilantro leaves

www.elliekrieger.com

This Afghan-Style eggplant with tomato sauce, yogurt, & herbs is based on the traditional version but with grilled eggplant, not fried.

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Ingredients

3/4 cup low-fat or whole milk plain yogurt
2 1/2 teaspoons finely grated garlic, divided
2 tablespoons water, plus more as needed
3 small or 2 medium firm, globe eggplants (about 1 1/4 pounds total), trimmed and sliced 1/3-inch-thick
1/2 medium red onion (about 4 ounces), sliced 1/3-inch-thick
4 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1 pound fresh, ripe tomatoes, chopped, with their juices (may substitute with 1 28-ounce can no-salt-added diced tomatoes with their juices)
1/2 teaspoon sweet paprika
1/4 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro leaves