|
2 large eggplants
1 garlic clove, crushed
1 tablespoon salt
lack pepper
1 tablespoon olive oil
5 ounce yogurt
1 juice of lemon
4 tablespoon freshly chopped mint
4 tablespoon freshly chopped mint
1/2 teaspoon ground cumin
1 teaspoon ground cumin
1. Cut eggplants into 1 centimeter 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 and lay the eggplant slices on the hot rack & brush them with half the lemon mixture.
7. Grill them until they begin to brown. This will take about 2 minutes. Turn over, brush with the rest of the lemon mixture & brown.
8. 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.
N/A
|
