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Grilled Eggplant Naan Wraps with Tahini-Yogurt Dressing

Prep Time
30 mins

You may want to make extra, because leftovers are fantastic for lunch the next day.

F&F vegetarian: Grilled Eggplant Naan Wraps with Tahini-Yogurt Dressing

Photo by Iain Bagwell
 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
Step 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

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

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

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 445Calories from Fat 41
% Daily Value *
Total Fat 20g31%

Saturated Fat 3.9g20%
Cholesterol 3.8mg2%
Sodium 899mg38%
Total Carbohydrate 55g19%

Dietary Fiber 11g44%
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.