Minted Yogurt, Roasted Eggplant, & Red Pepper Roll-ups

Minted Yogurt, Roasted Eggplant, & Red Pepper Roll-ups

Serves 8



24 ounces plain Greek yogurt

2 large eggplants, cut into

1/4-inch slices

1/3 cup olive oil

1/2 cup fresh mint leaves, shredded

1 Tbsp. lemon zest

2 Tbs. capers, drained

1 tsp. crushed pink peppercorns

2 large sheets lavash bread

8 ounces jarred roasted red peppers, drained

6 medium Persian cucumbers, diced

1 medium sweet onion, diced



1. Drain yogurt in cheesecloth-lined sieve over bowl in refrigerator for two hours.

2. Preheat oven to 375° F. Drizzle eggplant slices with olive oil, and place in single layer on baking sheet(s).

Roast until cooked through, turning once, 10-12 minutes.

3. Combine drained yogurt with mint leaves, lemon zest, capers, and peppercorns.

4. Assembly: Lay out lavash sheets.

Arrange eggplants slices in a single layer, leaving 2 inches clear at the top.

Layer red peppers on top.

Spread yogurt mixture over them.

Sprinkle diced cucumbers and onion evenly over all.

Starting with the edge nearest you, carefully roll up each lavash; secure with a few toothpicks if necessary.

Cut in half and serve.

Per serving: 318 cal; 14 g prot; 13 g total fat (2 g sat fat);44 g carb; 6 mg chol; 224 mg sod; 11g fiber; 11 g sugars





http://www.betternutrition.com/yogurt/food/eatsmart/993