Minted Eggplants

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Minted Eggplants

 

2 large eggplants

1 tbsp. salt

1 tbsp. olive oil

juice of lemon

4 tbsps. freshly chopped mint

1 tsp. ground cumin

1 garlic clove, crushed

black pepper

5 ozs. yogurt

4 tbsps. freshly chopped mint

1/2 tsp. ground cumin

 

Cut eggplants into 1 cm 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. 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 as

a side dish.

Serves 4.

 

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