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Ingredients
| eggplants: 1 |
| olive oil: 3 Tbl |
| cherry tomatoes: 5 oz (halved) |
| garlic: 1 clove (finely minced) |
| red pepper flakes: 1/4 tsp |
| salt |
| whole plain yogurt: 8 oz |
| fresh peppermint: 1 Tbl (chopped) |
| salt (to taste) |
| black pepper (to taste) |
Grilled Eggplant With Yogurt and Tomato Sauces
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
2 serving(s)
Tags
- Trim the eggplant and cut lengthwise into 6 thick slices. Season all over and brush with 2 tablespoons of the oil.
- Heat the remaining oil in a small pan and add the tomatoes, garlic and chili flakes, along with a little salt.
- Cook gently for 3-4 minutes until the tomatoes are just softened.
- In a small bowl, mix the yogurt with the mint and some salt and pepper.
- Heat a barbecue or grill pan, and cook the eggplant slices for 5-6 minutes each side until nicely browned and softened.
- Serve 3 slices per person with the minty yogurt and tomato sauces.