middle eastern eggplant steaks
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
List of Ingredients
1 large eggplant
2 garlic cloves, halved
1 tablespoon + 2 teaspoons fresh lemon juice
1 tablespoon olive oil
1 cup yogurt
1/2 cup crumbled feta cheese
1/4 cup finely chopped red onion
3 tablespoons minced fresh mint or cilantro
1 tablespoon minced fresh parsley
2 garlic cloves, minced
mint sprigs, for garnish-optional
Recipe
preheat broiler. trim off eggplant stem and blossom ends and
peel. cut lengthwise into slices, about 3/4 inch thick. rub the
slices with the garlic halves.
discard garlic. combine 2 teaspoons of the lemon juice and the
olive oil. brush mixture on broth sides of eggplant slices.
place slices in one layer on a baking sheet.
broil 6 to 8 minutes, or until tender, turning once
to brown both sides. meanwhile, combine yogurt, feta, onion,
minced mint or cilantro,
parsley, remaining tablespoon lemon juice and garlic in a small
saucepan. set over very low heat and warm gently. do not boil. to
serve, top eggplant steaks
with yogurt sauce. garnish with fresh mint sprigs and tomato
wedges.
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