Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Antonis Achilleos

How to Make It

Step 1    

Light a grill. In a small bowl, combine the olive oil with the lemon juice, soy sauce, curry powder and crushed red pepper. Put the eggplant halves on a rimmed baking sheet, cut sides up, and coat generously with the marinade. Let stand at room temperature for 15 minutes.

Step 2    

Meanwhile, in a small bowl, mix the yogurt with the basil, cumin, garlic and lemon zest. Season the yogurt sauce with salt and pepper.

Step 3    

Grill the eggplants, cut sides down, over a medium fire, until they are lightly charred and tender, about 4 minutes per side. Serve the grilled eggplants with the yogurt sauce.

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