Ingredients:
1 1/4c fat free plain greek yogurt
1/2 cucumber, diced
2 T. mint, minced
1 clove garlic, minced (Though it's way better with the garlic, when I'm making this for a workday lunch, I skip it.)
salt & pepper to taste
1 large eggplant
Stir together the yogurt, cucumber, mint and garlic. Season with salt and pepper and refrigerate—the longer the tzatziki sits together, the better the flavors come together.
While that's in the fridge, line a broiler pan with foil and spray lightly with non-stick cooking spray. Slice your eggplant vertically, 1/8"—1/4" thick, and lay out flat on the pan (do not overlap pieces). Spray the eggplant lightly with the spray, or you can brush with a little olive oil if you're not super concerned about a little healthy fat. Then season with salt and pepper.
Place under the broiler on high—I usually put it on the second rack from the top. Broil for about 10 minutes, until the first side begins to brown. It will look dry, but trust me, it is softening! Once it begins to brown, flip all the pieces over, spray lightly and sprinkle with salt and pepper again. Broil for another 8 minutes.
This is good eaten right away, or for lunch the next day. The recipe makes only one 27g serving, which is kind-of a lot to eat, so it's a great lunch choice when you know you might be eating a skimpy breakfast in the morning. Enjoy!
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