Grilled Eggplant Rounds with Garlicky Cilantro Topping

Ingredients:

• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/4 tsp salt
• 2 tbsp finely chopped fresh cilantro, plus sprigs for garnish
• 1 garlic clove, minced
• 2 medium eggplants (about 2 pounds), cut into 20 (1/2-inch thick) rounds

Makes 4 (5-piece) Servings

1. Lightly coat a grill or grill pan with cooking spray and  heat to medium-high.
2. In a small bowl, sitr together chili powder, cumin and salt. In another bowl, stir together cilantro and garlic.
3. Using a sharp paring knife, score a crisscross pattern on both sides of eggplants rounds; seaon both sides of rounds with chili powder mixture.
4. Grill eggplant until softened, 4-5 minutes per side; transfer to a serving platter. Sprinkle eggplant with cilantro mixture, garnish with cilnatro sprigs, and serve hot.

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Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I really  enjoyed grilled eggplant with grilled protein because it tastes like french fries. I have now become to love eggplant whether it be grilled or roasted. This was a tasty side dish to the Grilled Southewest Steak Radish and Blue Cheese Salad because it used the same ingredients. This side dish is like eating a healthy version of french fries. Be careful not to add too much garlic because a little but of garlic can go a long way.