Grilled Eggplant Naan Wraps with Tahini-Yogurt Dressing
Prepare a grill for high heat (450° to 550°). Slice 1 large eggplant into ½-in. rounds and quarter 2 ripe tomatoes. Brush vegetables with 2 tbsp. olive oil, then grill until softened.
Cut tomatoes in half. Whisk together ¼ cup tahini, 1 cup plain low-fat Greek yogurt, 1 tbsp. minced garlic, 3 tbsp. fresh lemon juice, and 1 tsp. kosher salt. Top each of 4 pieces warmed naan bread with 1½ cups baby spinach, a few pieces eggplant, 4 tomato pieces, and a spoonful of the yogurt mixture. Roll to eat.
Recipe: Grilled Eggplant Naan Wraps with Tahini-Yogurt Dressing