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Categories:Viewed: 47 - Published at: 4 years ago
Ingredients
- 1 large eggplant
- 3 tablespoons olive oil
- 5 ounces cherry tomatoes, halved
- 1 garlic clove, finely minced
- 14 teaspoon chili flakes
- salt
- 8 ounces plain yogurt
- 1 tablespoon mint, chopped
- salt and pepper, to taste
Method
- Trim the eggplant and cut lengthwise into 6 thick slices.
- Season all over and brush with 2 tablespoons of the oil.
- Heat the remaining oil in a small pan and add the tomatoes, garlic and chili flakes, along with a little salt.
- Cook gently for 3-4 minutes until the tomatoes are just softened.
- In a small bowl, mix the yogurt with the mint and some salt and pepper.
- Heat a barbecue or grill pan, and cook the eggplant slices for 5-6 minutes each side until nicely browned and softened.
- Serve 3 slices per person with the minty yogurt and tomato sauces.
