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Grilled Eggplant With Mint Sauce

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=== MINT SAUCE ===
3/4 cup whole-milk yogurt
2 tablespoon sour cream
1/2 cup freshly-chopped mint
4 green onions; chopped
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1 large garlic clove; pressed
=== EGGPLANT ===
1/4 cup olive oil
2 medium eggplants - (abt 2 lbs); cut 1/2" slices
1 large garlic clove; halved
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper

In a medium bowl, mix yogurt, sour cream, mint, onions, salt, pepper and
garlic until ingredients are well combined. Refrigerate while grilling
eggplant, for flavors to blend.

Prepare a medium grill; brush with a little olive oil. Rub both sides of
eggplant slices with garlic; brush with remaining oil. Sprinkle with
salt
and pepper.

Grill eggplant 20 to 25 minutes or until tender, turning halfway through
cooking time. Serve with sauce.

This recipe yields 6 servings.

Carbohydrates: 11.5 grams
Net Carbs: 7.5 grams
Fiber: 4 grams
Protein: 3 grams
Fat: 11 grams
Calories: 151

Description:
"Smoky eggplant topped with a cool, garlicky-mint sauce makes a terrific
first course or tasty side dish that pairs beautifully with chicken or
lamb."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-21-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 95 Calories; 10g Fat (93.1%
calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 2mg
Cholesterol; 271mg Sodium. Exchanges: 0 Vegetable; 0 Non-Fat Milk; 2
Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 6 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.73 **



--
-Alan