Grilled Eggplant with Yogurt Sauce

Ingredients

• 2 medium eggplants, (about 1 pound each)
• ¼ cup olive oil
• Coarse salt and ground pepper
• 1 medium cucumber, seeded, coarsely grated, and squeezed of excess moisture
• ½ cup plain low-fat yogurt
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 to 2 tablespoons fresh lemon juice
• + 1 more ingredients
• • Lemon wedges, for serving (optional)

1. Heat grill to medium-high. Halve eggplants lengthwise; slice off enough from skin side so halves lay flat. Brush both sides of eggplant halves with oil; season generously with salt and pepper. Grill until tender, 5 to 7 minutes per side. 2. Meanwhile, in a small bowl, combine cucumber, yogurt...

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