¹/₂ cup nonfat plain yogurt, 1 tablespoon minced fresh mint, 1 clove garlic minced, 2 medium eggplants (1 pound each), 4 teaspoons olive oil, 1/₈ teaspoon salt, 4 rounds pita bread (6'' diameter), 2 large tomatoes, each cut into 8 slices.

To make the sauce : In a small bowl, mix the yogurt, mint and garlic.

To make the sandwiches : Preheat the broiler. Coat a boiler pan with no-stick spray.

Cut the eggplants lengthwise into 1/₈'' thick slices. Discard the outer slices that are mostly skin. Place the eggplant slices, slightly overlapping, on the broiler pan. Brush lightly with the oil. Sprinkle with the salt.

Broil 6'' from the heat for 5 to 6 minutes, or until the pieces begin to lightly brown. Turn the slices and coat lightly with no-stick spray. Broil for 3 to 4 minutes, or until the slices are almost soft. Transfer to a plate. Set aside for 1 to 2 minutes, so the steam will finish softening the slices.

Cut the pitas in half and open the halves. Fill each pocket with several slices of eggplant and 2 tomatoes slices. Spoon 1 tablespoon of the sauce into each pocket.

Calories : 301
Total fat : 6 g.
Saturated fat : 0.9 g.
Cholesterol : 1 mg.
Sodium : 428 mg.
Dietary fiber : 7.5 g.