Ingredients Jump to Instructions ↓

  1. 2 lg Eggplants

  2. 5 oz Yogurt Black pepper

  3. 1 Garlic clove, crushed

  4. 1 ts Ground cumin

  5. 4 tb Freshly chopped mint

  6. 1 Juice of lemon

  7. 1 tb Olive oil

  8. 1 tb Salt

  9. 1/2ts Ground cumin

Instructions Jump to Ingredients ↑

  1. + Directions : 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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