Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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