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Recipe Name: Minted Eggplants Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 4

2 Eggplants
1 Tablespoon(s) Salt
1 Tablespoon(s) Olive oil
1 Juice of lemon
4 Tablespoon(s) Freshly chopped mint
1 Teaspoon(s) Ground cumin
1 Garlic clove, crushed
Black pepper
5 Ounce(s) Yogurt
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" From Gemini's MASSIVE MealMaster collection at

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