Eggplants with Tsatziki

Low Carb Recipes
EGGPLANTS WITH TSATZIKI
This makes a delicious appetizer for a summer barbecue lunch or can be served as part of a vegetarian barbecue meze with other crudités, dips, and salads of your choice.

INGREDIENTS
2 tbsp olive oil
2 eggplants, thinly sliced

TSATZIKI
½ cucumber
generous ¾ cup strained plain yogurt
4 scallions, finely chopped
1 garlic clove, finely chopped
3 tbsp chopped fresh mint
salt and pepper
1 fresh mint sprig, to garnish

Preheat the grill. To make the tsatziki, finely chop the cucumber. Place the yogurt in a bowl and beat well until smooth. Stir in the cucumber, scallions, garlic, and mint. Season to taste with salt and pepper. Transfer to a small serving bowl, cover with plastic wrap, and let chill in the refrigerator until required.
Season the olive oil with salt and pepper, then brush the eggplant slices with the oil.
Cook the eggplants over hot coals for 5 minutes on each side, brushing with more olive oil, if necessary. Transfer to a large serving plate and serve immediately with the tsatziki, garnished with a mint sprig.

Nutritional Information
Calories 137
Protein 5g
Carbohydrate 5g
Sugars 5g
Fat 11g
Saturates 4g

COOK’S TIP
An alternative dip to serve with the eggplants can be made by blending 1¼ cups sour cream with 2 crushed garlic cloves. Season with salt and pepper and chill before serving.

Source : Time to cook low carb