Blackened Grilled Eggplant + Tomato Basil Salad

2 large eggplants, sliced lengthwise 2/3″ thick

2 cups multicolored cherry or grape tomatoes, sliced in half

1/2 cup sweet peppers, finely chopped

4 tbsp. olive oil, divided

1 tsp. salt

2 tbsp. red wine vinegar

2 tbsp. fresh lemon juice

1/4 cup fresh mint leaves, finely chopped

1/4 cup low-fat Greek yogurt

2 tbsp. low-fat milk

Step 1

Heat grill to medium heat.
Step 2

Brush eggplant slices with 3 tbsp. olive oil and season with Cali’s Blackened Rub on both sides.
Step 3

Place on grill and cook for 10-12 minutes or until tender, flipping halfway through.
Step 4

In a medium bowl, combine tomatoes, peppers, mint, remaining olive oil, salt, red wine vinegar, and fresh lemon juice.
Step 5

In separate small bowl, whisk together yogurt and milk until creamy. Set aside.
Step 6

Place eggplant on serving dish and top with tomato salad. Can also top with chicken or fish. Drizzle yogurt mixture over vegetables. Garnish with mint. Serve. Enjoy!