| Ingredients: |  |
| |
 |
4
tablespoons olive or vegetable oil |
|
1
medium eggplant, thinly sliced |
|
Small
handful of fresh mint, chopped |
|
Small
handful of cilantro, chopped |
|
2 tablespoons
chives, chopped |
|
1
green chili, seeded and thinly sliced |
|
7
oz. plain, lowfat yogurt |
|
|
|
|
|
|
|
paprika
to garnish
|
| Directions: |
| |
| 1. |
Heat the
oil in a frying pan. Add the eggplant and sauté for about 10 minutes or
until golden brown. Drain and set aside to cool. |
| 2. |
In a medium
sized bowl, mix mint, cilantro, chives, chili, yogurt and mayonnaise. Season with
salt and pepper to taste. |
| 3. |
Arrange
the eggplant slices over the tortillas. |
| 4. |
Spread yogurt
sauce evenly over eggplant. |
| 5. |
Arrange
cucumber slices on top of sauce. |
| 6. |
Roll up
each tortilla and sprinkle paprika to garnish and serve. |
