Grilled Eggplant with Yogurt Sauce

1. 1

   Heat grill to medium-high (see page 367 for instructions); lightly oil grates.

2. 2

   Halve cucumber lengthwise, scoop out seeds, and grate on the large holes of a box grater.

3. 3

   Squeeze out as much liquid as possible in a clean kitchen towel (or paper towels).

4. 4

   Halve eggplants lengthwise; slice off enough from skin side so halves lay flat.

5. 5

   Brush both sides of eggplant halves with olive oil; season generously with salt and pepper.

6. 6

   Grill until tender, 5 to 7 minutes per side.

7. 7

   Meanwhile, in a small bowl, combine cucumber, yogurt, parsley, and lemon juice; season with salt and pepper.

8. 8

   Serve grilled eggplant with yogurt sauce and lemon wedges, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.