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Grilled Eggplants with Cumin Yogurt Sauce

Plus: More Vegetable Recipes and Tips

  • Total Time:
  • Servings: 4

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  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon soy sauce
  • 1 teaspoon curry powder
  • 1/2 teaspoon crushed red pepper
  • Four 6-ounce Japanese eggplants, halved lengthwise
  • 1 1/2 cups plain yogurt
  • 1/2 cup coarsely chopped basil
  • 1 1/2 teaspoons ground cumin
  • 1 garlic clove, minced
  • 1/2 teaspoon finely grated lemon zest
  • Salt and freshly ground pepper


  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.
  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.
  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.
Contributed By Photo © Antonis Achilleos Published September 2004

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