Grilled Eggplant With Yogurt and Tomato Sauces |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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From the September issue of Good Food Magazine. Ingredients:
1 large eggplant |
3 tablespoons olive oil |
5 ounces cherry tomatoes, halved |
1 garlic clove, finely minced |
1/4 teaspoon chili flakes |
salt |
8 ounces plain yogurt |
1 tablespoon mint, chopped |
salt and pepper, to taste |
Directions:
1. Trim the eggplant and cut lengthwise into 6 thick slices. Season all over and brush with 2 tablespoons of the oil.
2. Heat the remaining oil in a small pan and add the tomatoes, garlic and chili flakes, along with a little salt.
3. Cook gently for 3-4 minutes until the tomatoes are just softened.
4. In a small bowl, mix the yogurt with the mint and some salt and pepper.
5. Heat a barbecue or grill pan, and cook the eggplant slices for 5-6 minutes each side until nicely browned and softened.
6. Serve 3 slices per person with the minty yogurt and tomato sauces.
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