Minted Eggplants Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 large: Eggplants,
1 tbsp: Salt,
1 tbsp: Olive oil,
1: Juice of lemon,
4 tbsp: Freshly chopped mint,
1 tsp: Ground cumin,
1: Garlic clove, crushed
Black pepper,
5 ounce: Yogurt,
4 tbsp: Freshly chopped mint,
1/2 tsp: Ground cumin,
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp