Minted Eggplants
Yield
4 servingsPrep
20 minCook
20 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggplant
|
*
|
| 1 | tablespoon |
salt
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | each |
lemon
|
|
| 4 | tablespoons |
mint leaves
freshly chopped |
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | x |
black pepper
|
*
|
| 5 | ounces |
yogurt
|
|
| 4 | tablespoons |
mint leaves
freshly chopped |
|
| ½ | teaspoon |
cumin
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggplant
|
*
|
| 15 | ml |
salt
|
|
| 15 | ml |
olive oil
|
|
| 1 | each |
lemon
|
|
| 6E+1 | ml |
mint leaves
freshly chopped |
|
| 5 | ml |
cumin
ground |
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | x |
black pepper
|
*
|
| 144.5 | ml/g |
yogurt
|
|
| 6E+1 | ml |
mint leaves
freshly chopped |
|
| 2.5 | ml |
cumin
ground |
|
Directions
Cut eggplants into 1 cm thick slices and layer them in colander with the salt.
Let them drain for 30 minutes. Wash them under cold water and dry them on paper towels.
Beat together oil, lemon juice, mint, cumin, garlic and pepper.
Beat together, separately, the yogurt, mint and cumin.
Heat the grill to high.
Lay the eggplant slices on the hot rack and 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 and brown.
Serve grilled eggplants hot with the sauce separately as an appetizer.
