Prep Time: 20 Minutes
Cooking Time: Marinate 1 Hour, Grill 8 Minutes
August/September 2018 Dig In the Big Y Magazine
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. In a small bowl, combine yogurt, minced garlic, lemon juice and salt and pepper to taste. Add milk, 1 teaspoon at a time, to thin the sauce to the desired consistency. Cover and refrigerate for at least 1 hour before serving.
4. Preheat grill to medium.
5. In a small bowl, whisk together olive oil, lime juice and Cajun seasoning. Brush over both sides of eggplant slices and place on grill. Close lid and grill for 4 minutes per side or until tender.
6. Serve eggplant slices drizzled with yogurt sauce and garnished with arugula.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition Information Per Serving Calories: 81 (Calories from Fat: 27)
Total Fat: 3g (Saturated Fat: 1g)
Total Carbohydrates: 10g (Dietary Fiber: 4g
Total Sugars: 6g)