- 2 medium eggplants, cut crosswise into 1-inch thick rounds
- 1/4 cup sesame oil
- 2 tablespoons curry powder
- freshly ground black pepper
- 3 tablespoons chopped fresh mint leaves
Prepare grill to medium-high heat.
Rub eggplant rounds on both sides with sesame oil. Sprinkle with curry powder, salt, and pepper. Grill until slightly charred, about 6 minutes per side. Sprinkle with mint to serve.
Per Serving: Calories: 131; Total Fat: 10 grams; Saturated Fat: 1 grams; Protein: 2 grams; Total carbohydrates: 12 grams; Sugar: 4 grams; Fiber: 7 grams; Cholesterol: 0 milligrams; Sodium: 121 milligrams