Minted eggplants
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Minted eggplants
  Appetizers    Vegetarian  
Last updated 6/12/2012 1:02:23 AM. Recipe ID 25947. Report a problem with this recipe.
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      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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Recipe ID 25947 (Apr 03, 2005)

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