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Ingredients Jump to Instructions ↓

  1. 2 lg Eggplants

  2. 5 oz Yogurt

  3. Black pepper

  4. 1 Garlic clove, crushed

  5. 1 ts Ground cumin

  6. 4 tb Freshly chopped mint

  7. 1 Juice of lemon

  8. 1 tb Olive oil

  9. 1 tb Salt

  10. 1/2 ts Ground cumin

Instructions Jump to Ingredients ↑

  1. Cut eggplants into 1 cm thick slices & layer them in a colander with the salt.

  2. Let them drain for 30 minutes.

  3. Wash them under cold water & dry them on paper towels.

  4. Beat together oil, lemon juice, mint, cumin, garlic & pepper.

  5. Beat together, separately, the yogurt, mint & cumin.

  6. Heat the grill to high.

  7. Lay the eggplant slices on the hot rack & brush them with half the lemon mixture.

  8. Grill them until they begin to brown.

  9. This will take about 2 minutes.

  10. Turn over, brush with the rest of the lemon mixture & brown.

  11. Serve grilled eggplants hot with the sauce separately as an appetizer.

  12. Or place the eggplant on a large platter & spoon the sauce over the top & serve as a vegetable accompaniment for middle eastern dishes.

  13. Gail Duff, "A Book of Herbs & Spices"

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