Low-Fat Grilled Eggplant with Mint Yogurt Soup Recipe

For Grilled Eggplant:

Preheat Grill:

Preheat your grill or grill pan.

Season Eggplant:

In a bowl, mix olive oil, ground cumin, smoked paprika, salt, and black pepper. Brush the eggplant slices with this mixture.

Grill Eggplant:

Grill the eggplant slices for 3-4 minutes on each side or until they are tender and have grill marks.

Set Aside:

Remove the grilled eggplant from the grill and set aside.

For Mint Yogurt Soup:

Prepare Yogurt Mixture:

In a blender, combine yogurt, vegetable broth, diced cucumber, minced garlic, chopped mint leaves, and lemon juice. Blend until smooth.

Season:

Season the yogurt mixture with salt and black pepper to taste. Adjust the seasoning as needed.

Chill:

Refrigerate the mint yogurt soup for at least 30 minutes to allow the flavors to meld.

Serve:

Pour the chilled mint yogurt soup into bowls. Top each serving with grilled eggplant slices.

Garnish (Optional):

Garnish with additional fresh mint leaves if desired.

Enjoy:

Serve the low-fat grilled eggplant with mint yogurt soup as a refreshing and satisfying dish.