Minted eggplants

Yield: 4 servings

Measure Ingredient
2 larges Eggplants
1 tablespoon Salt
1 tablespoon Olive oil
1 \N Juice of lemon
4 tablespoons Freshly chopped mint
1 teaspoon Ground cumin
1 \N Garlic clove, crushed
\N \N Black pepper
5 ounces Yogurt
4 tablespoons Freshly chopped mint
½ teaspoon Ground cumin

Cut eggplants into 1 cm thick slices & layer them in a colander with the salt. Let them drain for 30 minutes. Wash them under cold water & dry them on paper towels. Beat together oil, lemon juice, mint, cumin, garlic & pepper. Beat together, separately, the yogurt, mint & cumin.

Heat the grill to high. Lay the eggplant slices on the hot rack & brush them with half the lemon mixture. Grill them until they begin to brown. This will take about 2 minutes. Turn over, brush with the rest of the lemon mixture & brown.

Serve grilled eggplants hot with the sauce separately as an appetizer. Or place the eggplant on a large platter & spoon the sauce over the top & serve as a vegetable accompaniment for middle eastern dishes.

Gail Duff, "A Book of Herbs & Spices"

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