2 large eggplants
Cut eggplants into 1/2 inch thick slices and layer them in a colander with the salt. Let them drain for 30 minutes. Wash them under cold water and dry them on paper towels.
1 tablespoon salt
1 tablespoon olive oil
juice of 1 lemon
4 tablespoons freshly chopped mint
1 tablespoon ground cumin
1 garlic clove, crushed
5 ounces yogurt
4 tablespoon freshly chopped mint
1/2 teaspoon ground cumin
Beat together oil, lemon juice, mint, cumin, garlic and pepper.
Beat together, separately, the yogurt, mint and cumin.
Heat the grill to high. Lay the eggplant slices on the hot rack and 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 and brown.
Serve grilled eggplants hot with the sauce separately as an appetizer. Or place the eggplant on a large platter and spoon the sauce over the top and serve as a vegetable accompaniment for middle eastern dishes.
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