Rating: 4 stars
3438 Ratings
  • 5 star values: 0
  • 4 star values: 3438
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  • 1 star values: 0
  • 3,438 Ratings
Mohammad Islam
September 2004

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Credit: © Antonis Achilleos

Recipe Summary test

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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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