Recipe

Grilled Eggplant And Yogurt Dip Recipe

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Ingredients

Directions

Step #1 Start a charcoal or wood fire, or preheat a gas grill (or the broiler); the rack should be no more than 4 inches from the heat source.
Step #2 Cut the eggplants in half lengthwise up to the stem, but do not cut through, so the eggplants open like a book.
Step #3 Spread about 2/3 of the onion & garlic between the eggplant halves, & press the two sides back together.
Step #4 Grill the eggplants, turning once or twice, until they are blackened & collapsed, 10-15 mins.
Step #5 Don't worry if the skins burn a bit.
Step #6 Meanwhile, black pepper, mix the remaining onion & garlic with the yogurt; then season this with salt, & cayenne.
Step #7 When cooked, let the eggplants cool a bit, then peel off the skins & let cool further.
Step #8 Roughly chop the eggplants, reserving any juices, then mix with the yogurt dressing.
Step #9 Chill if time allows, or just serve at about room temp; garnish with mint or parsley.
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