Turkish Eggplant Kebobs with Garlic-Yogurt Sauce

Ingredients

• Vegetable oil
• for brushing grill
• 1/2 cup plain nonfat yogurt
• 2 cloves minced garlic (2 tsp.)
• divided
• 3 1/2 Tbs. olive oil
• 3 Tbs. fresh lemon juice
• 1 tsp. ground cumin
• 1/2 tsp. smoked paprika
• 1/4 tsp. cayenne pepper
• 1 medium eggplant
• cut into 24 1-inch cubes
• or 12 baby eggplant
• halved
• 1 large red onion
• cut into 8 wedges
• 16 pitted green olives

Instructions

1. Brush grill grates with oil, and preheat grill to medium.
2. Mix yogurt with 1 tsp.
3. garlic in bowl; season with salt and pepper, if desired.
4. Whisk together olive oil, lemon juice, cumin, paprika, cayenne, and remaining garlic in large bowl; season with salt and pepper, if desired.
5. Add eggplant and onion, and toss to coat.
6. Thread eggplant, onion, and olives onto 4 skewers.
7. Grill skewers 6 minutes, flip skewers, cook 6 minutes more, then flip again, and cook 6 minutes more, or until eggplant is tender.
8. Transfer to platter, drizzle with dressing, and serve with yogurt sauce.