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Grilled Eggplants with Cumin Yogurt Sauce

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • Fast
  • Healthy
  • Make-Ahead
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Recipe

Ingredients

  1. 1/4 cup extra-virgin olive oil
  2. 2 tablespoons fresh lemon juice
  3. 1 tablespoon soy sauce
  4. 1 teaspoon curry powder
  5. 1/2 teaspoon crushed red pepper
  6. Four 6-ounce Japanese eggplants, halved lengthwise
  7. 1 1/2 cups plain yogurt
  8. 1/2 cup coarsely chopped basil
  9. 1 1/2 teaspoons ground cumin
  10. 1 garlic clove, minced
  11. 1/2 teaspoon finely grated lemon zest
  12. Salt and freshly ground pepper

Directions

  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.

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User Reviews

(Average Rating)

GOOD, make sure to add seasonings to yogurt to taste, as the type of yogurt used (greek, regular, fat free, full fat) really effects how the flavors of the seasonings come together.

Posted by: MEROUSE on July 21, 2008

rating
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