Grilled Eggplant With Yogurt and Tomato Sauces

1. 1

   Trim the eggplant and cut lengthwise into 6 thick slices.

2. 2

   Season all over and brush with 2 tablespoons of the oil.

3. 3

   Heat the remaining oil in a small pan and add the tomatoes, garlic and chili flakes, along with a little salt.

4. 4

   Cook gently for 3-4 minutes until the tomatoes are just softened.

5. 5

   In a small bowl, mix the yogurt with the mint and some salt and pepper.

6. 6

   Heat a barbecue or grill pan, and cook the eggplant slices for 5-6 minutes each side until nicely browned and softened.

7. 7

   Serve 3 slices per person with the minty yogurt and tomato sauces.

* Per serving · 4 servings · Values may vary.

No additional tips available.