Grilled Eggplant Slices with Yogurt Sauce

Name: Grilled Eggplant Slices with Yogurt Sauce
Yield: serves 4¿6
Ingredients: 2 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; 1 1/2 tablespoons sugar; 1 1/2 teaspoons salt; 2 tablespoons Tabasco Sauce; 2 tablespoons finely chopped, peeled fresh ginger; 1 tablespoon ground cumin seeds; 1 tablespoon finely chopped garlic; 4 tablespoons tomato juice (canned will do) or chopped-up tomatoes; 4 tablespoons chopped fresh cilantro; 2 tablespoons olive or canola oil; One large, 1 1/4-pound eggplant; 1/8 teaspoon salt; 1/8 teaspoon cayenne pepper; 4–5 leaves fresh mint, finely chopped; 1/2 cup plain yogurt

December 9, 2011

Here you simply marinate eggplant slices in a spicy dressing and then grill them. When serving (hot or cold), spoon a dollop of yogurt seasoned with fresh mint on the top. It is cool and refreshing.

Recipe information

Yield
serves 4¿6

Ingredients

For the Marinade

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 1/2 tablespoons sugar

1 1/2 teaspoons salt

2 tablespoons Tabasco Sauce

2 tablespoons finely chopped, peeled fresh ginger

1 tablespoon ground cumin seeds

1 tablespoon finely chopped garlic

4 tablespoons tomato juice (canned will do) or chopped-up tomatoes

4 tablespoons chopped fresh cilantro

2 tablespoons olive or canola oil

You also Need

One large, 1 1/4-pound eggplant

1/8 teaspoon salt

1/8 teaspoon cayenne pepper

4–5 leaves fresh mint, finely chopped

1/2 cup plain yogurt

Preparation

Step 1
Put all the ingredients for the marinade into a blender and blend until smooth. Pour into a large bowl.
Step 2
Cut the eggplant crossways into 1/2-inch-thick, round slices and add to the bowl with the marinade. Toss to coat slices with the marinade. Cover and refrigerate overnight, turning the eggplant pieces over a few times whenever it is convenient.
Step 3
Heat the broiler. Lift the slices out of the bowl, leaving a light coating of the marinade on them, and lay them in a single layer in a broiling tray. Broil 4–5 inches from the heat for 7–8 minutes a side, moving the slices around so they brown evenly.
Step 4
Add the salt, cayenne, and mint to the yogurt and mix.
Step 5
When serving, put a dollop of yogurt on top of each eggplant slice.

Image may contain: Human, Person, Madhur Jaffrey, and Plant

Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the full book from Amazon.

TagsIndian South Asian Asian Eggplant Vegetable Mint Herbs & Spices Yogurt Dairy Main Side Dinner Vegetarian Nut Free Gluten Free Easy Broil Blender Cookbooks

Recipe information

Ingredients

For the Marinade

You also Need

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes