| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Appetizers, Vegetarian | 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
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”