Grilled Eggplant with Greek Yogurt and Mint
Prep Time
15 minutes
Cooking Time
15 minutes
Yields
6 side dish servings
Ingredients
1/2 cup plain Greek yogurt
1garlic clove
1teaspoon salt
2to 4 tablespoons water
2lb eggplant (2 medium), cut crosswise into 3/4-inch-thick slices
1/2cup olive oil
Garnish: fresh mint leaves
Directions
Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl. Whisk in yogurt, 1/4 teaspoon salt, and enough water to make mixture resemble well-stirred sour cream.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal.Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for3 to 4 seconds. If using a gas grill, preheat burners on moderately high,covered, 10 minutes, then reduce heat to moderate.
Brush eggplant slices generously with oil on both sides and sprinkle with remaining 3/4 teaspoon salt. Grill slices on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until eggplant is tender, 12 to 15 minutes total. Transfer as cooked to a platter, arranging slices in 1 layer. Put a spoonful of yogurt mixture on each eggplant slice and top with a mint leaf.