Serves: 2
Preparation time: 40 minutes
Cooking time: 8-10 minutes
Ingredients:
1 large eggplant
Salt
1 clove garlic, crushed
150 ml yogurt
Black pepper
2 tablespoons olive oil
Mint, shredded, optional
Method:
Cut the eggplant lengthways in pencil-thick slices, sprinkle each lightly with salt and stack them in a colander. Stand in the sink to drain for 30 minutes. Meanwhile, mix the garlic into the yogurt and season with salt and black pepper to taste. Preheat the grill to medium hot. Rinse the eggplant slices and pat dry with kitchen paper towels. Brush one side with oil and grill until lightly browned, then brush the other side with oil and grill that. Serve hot or at room temperature, topped with the garlic yogurt dressing. Garnish, if you like, with fresh shredded mint.
