Harlan Kilstein's Completely Keto Grilled Eggplant with Yogurt Sauce
- 1 eggplant sliced into thick pieces lengthwise
- Extra virgin olive oil
- 1/2 tsp Pink Himalayan Salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 2 cup plain full fat greek yogurt
- fresh basil
Grease a grill pan and heat fully. Coat egg plant slices in olive oil by brushing it on. Season each side.
Grill for 2-3 minutes each side or until fully cooked.
Lay slices out on a serving platter and spoon the yogurt on. Garnish with yogurt sauce.