| 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
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