Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lg Eggplants
1 tb Salt
1 tb Olive oil
1 Juice of lemon
4 tb Freshly chopped mint
1 t 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 & 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.
