Broiled Eggplant with Cilantro Mint Sauce

Total Time
20mins
Prep 15 mins
Cook 5 mins

From the cookbook Vegetables From Amaranth to Zucchini by Elizabeth Schneider.

Ingredients Nutrition

Directions

  1. Preheat broiler.
  2. Blend garlic, olive oil and soy sauce.
  3. Cut eggplants at a sharp angle into ¾-inch slices, to make ovals.
  4. Or for very skinny eggplant, halve each one lengthwise.
  5. Cut a deep cross-hatch pattern into each slice or half.
  6. Moisten a baking sheet with water.
  7. Arrange eggplant slices on pan, pressing them close together.
  8. Brush with oil mixture until it is absorbed.
  9. Process cilantro, mint, feta, 2 tablespoons yogurt, sugar and hot sauce in a blender until smooth, adding yogurt as necessary.
  10. Taste and adjust flavors.
  11. Set eggplant in broiler (if halved, place cut sides up).
  12. Cook until tender and lightly charred, about 5 minutes (do not turn over).
  13. Arrange on platter; top with half the sauce.
  14. Sprinkle with nuts.
  15. Pass remaining sauce separately.
  16. Makes 4 servings.
  17. Enjoy!
Most Helpful

Sorry, but this was not to our taste! The only thing I left out was the soy sauce. Otherwise I don't know where I went wrong. It had a pasty consistency. Maybe b/c I used fat free feta and fat free yogurt? Don't know, but didn't work.

DW's Ghost March 29, 2010

This was a superb side dish to a simple bbq'd dinner. The sauce was sharp and spicy and creamy and delicious and complimented the mellowness of the eggplant. Thanks!

evelyn/athens July 12, 2003