Photo: Iain Bagwell; Styling: Kevin Crafts
YieldsServes 4
You may want to make extra, because leftovers are fantastic for lunch the next day.

How to Make It

Step 1
1

Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). In a small bowl, mix garlic, lemon juice, tahini, yogurt, and salt. Set aside.

Step 2
2

Brush eggplant and tomatoes with oil. Grill, turning often, until softened and grill marks appear, about 6 minutes. Cut tomato wedges in half. Warm naan on grill.

Step 3
3

Lay each naan on a plate and top with 1 1/2 cups spinach, a few slices eggplant, 4 tomato pieces, and a large spoonful of reserved yogurt mixture.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 1 tablespoon minced garlic
 3 tablespoons fresh lemon juice
 1/4 cup tahini (sesame paste)
 1 cup plain low-fat Greek yogurt
 1 teaspoon kosher salt
 1 large eggplant (1 lb.), sliced into 1/2-in. rounds
 2 ripe tomatoes, quartered
 2 tablespoons olive oil
 4 pieces naan bread
 6 cups baby spinach

Directions

Step 1
1

Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). In a small bowl, mix garlic, lemon juice, tahini, yogurt, and salt. Set aside.

Step 2
2

Brush eggplant and tomatoes with oil. Grill, turning often, until softened and grill marks appear, about 6 minutes. Cut tomato wedges in half. Warm naan on grill.

Step 3
3

Lay each naan on a plate and top with 1 1/2 cups spinach, a few slices eggplant, 4 tomato pieces, and a large spoonful of reserved yogurt mixture.

Step 4
4

Note: Nutritional analysis is per serving.

Grilled Eggplant Naan Wraps with Tahini-Yogurt Dressing