Grilled Eggplant Naan Wraps & Tahini-Yogurt Dressing Recipe – Sunset Magazine

Ingredients

• 1 tablespoon minced garlic
• 3 tablespoons fresh lemon juice
• 1/4 cup tahini (sesame paste)
• 1 cup plain low-fat Greek yogurt
• 1 teaspoon kosher salt
• 1 large eggplant (1 lb.), sliced into 1/2-in. rounds
• 2 ripe tomatoes, quartered
• 2 tablespoons olive oil
• 4 pieces naan bread
• 6 cups baby spinach