Grilled Eggplant With Yogurt and Tomato Sauces

From the September issue of Good Food Magazine.

• Ready In: 30 mins
• Serves: 2

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.