a lighter dinner option that is egg(plant)-cellent

Not my photo, but it
really comes out
looking that good.

I have been eating 'veggie' during the week and I feel like a million bucks (meat on weekends!). This week I made myself dinner using a recipe from an old coworker for Sweet and Sour Eggplant Naan with Yogurt and Herbs. It is the best ever and it is so easy, assuming you have most of the ingredients in your pantry already. As usual, I omit a few items - garlic, poblano chili, and tarragon (too black licorice-like, yuck). My sister does not like that I omit the garlic, but I am careful about how much garlic I eat because of the smell. I also like roasting an entire bulb and eating it over bread when I feel like I am coming down with something - I feel like not eating it all of the time makes it pack an even bigger punch. I love spicy food, but the first time I made this I didn't have a chili on hand and I think it is great without it. Not sure how it tastes with...

It is a one pot wonder (as they say), so clean-up is also a breeze - another very important aspect of cooking for me. I buy the naan bread in a two-pack from Whole Foods and it is small enough to fit in our toaster, which makes a big difference during the summer because the oven does not need to be turned on. This time I also didn't add any herbs to the Greek yogurt mixture, just kept it simply yogurt and lemon. I thought about adding hot sauce to it the other night, but decided against it. This recipe lasted me three dinners, not four as it states, but I eat large portions so that's to be expected. Click here for the recipe, which oddly enough came from the Wall Street Journal.