Broiled Eggplant with Cilantro Mint Sauce

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

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  clove garlic, minced
• 2 1⁄2 tablespoons olive oil
• 1  tablespoon soy sauce
• 1 1⁄2 lbs Japanese eggplants
• 1  cup  lightly packed cilantro leaf
• 1  cup  lightly packed mint leaf
• 1⁄3 cup  crumbled feta cheese (about 1 ½ ounces)
• 2 -4  tablespoons plain yogurt
• 1⁄2 teaspoon sugar
• 1⁄4 teaspoon  hot pepper sauce (optional)
• 1⁄2 cup  roasted salted and chopped pistachios or 1⁄2 cup walnuts (optional)

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!