2 lg Eggplants
1 tb Salt
1 tb Olive oil
1 Juice of lemon
4 tb Freshly chopped mint
1 ts Ground cumin
1 Garlic clove, crushed
Black pepper
5 oz Yogurt
4 tb Freshly chopped mint
1/2 ts Ground cumin

Cut eggplants into 1 cm thick slices & layer them in a colander with the
salt. Let them drain for 30 minutes. Wash them under cold water & dry
them on paper towels. Beat together oil, lemon juice, mint, cumin, garlic
& pepper. Beat together, separately, the yogurt, mint & cumin.

Heat the grill to high. Lay the eggplant slices on the hot rack & brush
them with half the lemon mixture. Grill them until they begin to brown.
This will take about 2 minutes. Turn over, brush with the rest of the
lemon mixture & brown.

Serve grilled eggplants hot with the sauce separately as an appetizer. Or
place the eggplant on a large platter & spoon the sauce over the top &
serve as a vegetable accompaniment for middle eastern dishes.

Gail Duff, “A Book of Herbs & Spices”