Grilled Eggplant Souvlaki

By á-29897

Nutrients per serving (1 skewer of eggplant souvlaki, 1 1/2 cups salad, 1/2 pita): Calories: 241, Total Fat: 8 g, Sat. Fat: 1 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 1 g, Carbs: 38 g, Fiber: 9 g, Sugars: 11 g, Protein: 8 g, Sodium: 369 mg, Cholesterol: 1 mg

Ingredients

• 1 tsp lemon zest
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• 2 tbsp chopped fresh oregano leaves
• 4 tsp olive oil
• Pinch each sea salt and fresh ground black pepper
• 16 cherry tomatoes
• 1 large Japanese eggplant, trimmed and cut into 20 1/2-inch-wide half-moon pieces
• 1 cucumber, seeded and chopped
• 1 large yellow or red bell pepper, seeded and cut into 1/2-inch chunks
• 1/2 cup black olives (pitted, optional)
• 1/2 cup diced red onion
• High-heat cooking oil (such as sunflower, safflower or grape seed oil), as needed
• Olive oil cooking spray
• 2 6-inch whole-grain pitas
• 2 cups lightly packed trimmed baby spinach leaves
• YOGURT SAUCE
• 1/3 cup reduced-fat plain yogurt
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh mint leaves
• EQUIPMENT
• 4 metal or wooden skewers (soaked if using wooden)

Details

Servings 4
Adapted from cleaneatingmag.com

Preparation

Step 1

1.In a large bowl, whisk together lemon zest, 1/4 cup lemon juice, garlic, oregano, olive oil, salt and black pepper. Transfer half of dressing to a second large bowl.
2.Add tomatoes and eggplant to first large bowl, tossing to coat. Let stand for 15 minutes.
3.Meanwhile, prepare salad: To second large bowl, add cucumber, bell pepper, olives and onion; toss well with dressing and set aside.
4.Prepare yogurt sauce: In a small bowl, combine all yogurt sauce ingredients. If necessary, add additional water 1 tbsp at a time until sauce reaches a pourable consistency.
5.Heat grill to medium-high and lightly oil grate with cooking oil. Onto each skewer, thread tomatoes and eggplant, dividing ingredients evenly among skewers. Mist skewers with cooking spray. Add skewers to grill; close lid and cook for 8 to 10 minutes, turning once or twice, until tender.
6.Just before skewers are finished, mist pitas with cooking spray; grill, turning once, until lightly toasted and warm, about 1 minute. Cut into quarters and divide among plates. Add spinach to salad and toss. Serve with souvlaki, yogurt sauce and pita.