Minted Eggplants
Categories: Appetizers | VegetarianServes: 4 Servings
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
Instructions:
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.
Gail Duff, "A Book of Herbs & Spices"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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