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
Heat grill to medium heat.
Brush eggplant slices with 3 tbsp. olive oil and season with Cali’s Blackened Rub on both sides.
Place on grill and cook for 10-12 minutes or until tender, flipping halfway through.
In a medium bowl, combine tomatoes, peppers, mint, remaining olive oil, salt, red wine vinegar, and fresh lemon juice.
In separate small bowl, whisk together yogurt and milk until creamy. Set aside.
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!