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Minted Eggplants

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MINTED EGGPLANTS
 Categories: Appetizers, Vegetarian
      Yield: 4 Servings
 
      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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