Grilled Eggplant And Yogurt Sauce

• 4 small Japanese eggplant
• 1 teaspoon olive oil (or olive-oil spray)
• 3/4 cup nonfat plain yogurt
• 1 small clove garlic
• 1 scallion
• Coriander, enough for 1 tablespoon chopped

1. Prepare stove-top grill or heat broiler.
2. Wash eggplant and cut in half lengthwise.
3. Brush or spray cut surface lightly with oil and grill, cut side down, or broil, cut side up, until eggplant begins to soften.
4. Turn and continue to cook until eggplant is soft, about 10 or 15 minutes total.
5. Spoon yogurt into serving bowl.
6. With food processor on, put garlic through feed tube and mince.
7. Add garlic to yogurt.
8. Wash, trim and slice scallion.
9. Wash, dry and chop coriander.
10. Mix scallion and coriander into yogurt.
11. Top eggplant with yogurt sauce.

olive oil, nonfat plain yogurt, clove garlic, scallion

Taken from cooking.nytimes.com/recipes/5764 (may not work)