Eggplant Brochettes With Yogurt Coriander Sauce

Ingredients

• 1 large or four baby eggplant
• Coarse salt
• 1 cup plain yogurt
• 1 clove garlic, peeled (green part removed)
• ½ cup fresh coriander or basil leaves
• Lemon juice to taste
• Freshly ground pepper to taste
• 3 firm ripe tomatoes
• 1 medium onion
• ¼ to ½ cup olive oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    265 calories; 22 grams fat; 4 grams saturated fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 4 grams protein; 7 milligrams cholesterol; 776 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Slice the eggplant in half-inch cubes. If using large purple eggplant, sprinkle with salt and allow to drain for one hour. Pat dry with paper towels.
2. Make the sauce. Combine the yogurt, garlic and coriander in a food processor. Process until smooth and season to taste with salt and pepper. Set aside.
3. Preheat coals. Cut the tomatoes and onion into quarters. Cut the quarters in half and separate the layers of onion. Thread the eggplant cubes on skewers, alternating with the pieces of tomato and onion. Brush with oil and grill until done. Serve the yogurt coriander sauce on the side.