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Ingredients
  • Easy
  • This Middle Eastern-inspired side dish pairs perfectly with grilled lamb or chicken. Use Japanese eggplant for a lovely change of pace.
  • Ingredients
  • 3 ⁄4 cup(s) fat-free plain Greek yogurt
  • 2 Tbsp water
  • 3 ⁄4 tsp kosher salt , divided
  • 1 ⁄4 tsp ground cumin
  • 1 ⁄4 tsp minced garlic , very finely minced
  • 1 ⁄4 tsp paprika , regular or smoked variety, plus extra for garnish
  • 1 1⁄4 pound(s) uncooked eggplant(s) , about 3 baby eggplants
  • 2 spray(s) cooking spray
  • 1 ⁄4 cup(s) mint leaves , fresh, thinly sliced
  • Instructions
  • In a small bowl, stir together yogurt, water, ¼ teaspoon salt, cumin, garlic and paprika; set aside for at least 10 minutes for flavors to blend.
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