Minted Eggplants

Servings: 4
Ingredients:

2 lg Eggplants
1 tb Salt
1 tb Olive oil
1    Juice of lemon
4 tb Freshly chopped mint
1 ts Ground cumin
1    Garlic clove, crushed
Black pepper
5 oz Yogurt
4 tb Freshly chopped mint
1/2 ts 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
place the eggplant on a large platter and spoon the sauce over the top and
serve as a vegetable accompaniment for middle eastern dishes.

Gail Duff, ‘A Book of Herbs and Spices’

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