Minted Eggplants

2 lg Eggplants
1 Garlic clove, crushed
1 tb Salt
Black pepper
1 tb Olive oil
5 oz Yogurt
1 Juice of lemon
4 tb Freshly chopped mint
4 tb Freshly chopped mint
1/2 ts Ground cumin
1 ts Ground cumin

Cut eggplants into 1 cm thick slices & layer them in a colander with the salt. Let them drain for 30 minutes. Wash them under cold water & dry them on paper towels. Beat together oil, lemon juice, mint, cumin, garlic & pepper. Beat together, separately, the yogurt, mint & cumin. Heat the grill to high. Lay the eggplant slices on the hot rack & brush them with half the lemon mixture. Grill them until they begin to brown. This will take about 2 minutes. Turn over, brush with the rest of the lemon mixture & brown. Serve grilled eggplants hot with the sauce separately as an appetizer. Or place the eggplant on a large platter & spoon the sauce over the top & serve as a vegetable accompaniment for middle eastern dishes.

Serves: 4