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| RECIPE FOR MINTED EGGPLANTS |
Title: Minted Eggplants
Category: Vegetarian
Serves: 4
Ingredients:
| 2.00 | lg | Eggplants | | 1.00 | tb | Salt | | 1.00 | tb | Olive oil | | 1.00 | | Juice of lemon | | 4.00 | tb | Freshly chopped mint | | 1.00 | ts | Ground cumin | | 1.00 | | Garlic clove, crushed | | | Black pepper | | 5.00 | oz | Yogurt | | 4.00 | tb | Freshly chopped mint | | 0.50 | 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"
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