Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Eggplants 1 Garlic clove, crushed
1 tb Salt Black pepper
1 tb Olive oil 5 oz Yogurt
1 Juice of lemon 4 tb Freshly chopped mint
4 tb Freshly chopped mint 1/2 ts Ground cumin
1 ts Ground cumin

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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