Minted Eggplants

1. 1

   Cut eggplants into 1 cm thick slices and layer them in colander with the salt.

2. 2

   Let them drain for 30 minutes.

3. 3

   Wash them under cold water and dry them on paper towels.

4. 4

   Beat together oil, lemon juice, mint, cumin, garlic and pepper.

5. 5

   Beat together, separately, the yogurt, mint and cumin.

6. 6

   Heat the grill to high.

7. 7

   Lay the eggplant slices on the hot rack and brush them with half the lemon mixture.

8. 8

   Grill them until they begin to brown.

9. 9

   This will take about 2 minutes.

10. 10

    Turn over, brush with the rest of the lemon mixture and brown.

11. 11

    Serve grilled eggplants hot with the sauce separately as an appetizer.

* Per serving · 4 servings · Values may vary.

No additional tips available.