Afghan-Style Grilled Eggplant with Tomato Sauce, Yogurt and Herbs

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

Per serving (1 cup): 230 calories

¾ cup low-fat or whole milk plain yogurt

2 ½ teaspoons finely grated garlic, divided

2 tablespoons water, plus more as needed

3 small or 2 medium firm, globe eggplants (about 1 ¼ pounds total), trimmed and sliced ⅓-inch-thick

½ medium red onion (about 4 ounces), sliced ⅓-inch-thick

4 tablespoons olive oil, divided

1 teaspoon kosher salt, divided

1 pound fresh, ripe tomatoes, chopped, with their juices (may substitute with 1 28-ounce can no-salt-added diced tomatoes with their juices)

½ teaspoon sweet paprika

¼ teaspoon ground turmeric

¼ teaspoon freshly ground black pepper

2 tablespoons chopped fresh mint leaves

2 tablespoons chopped fresh cilantro leaves

Note: Ingredients may have been altered from the original.

Directions at washingtonpost.com

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