Middle Eastern Eggplant Steaks
1 large eggplant
2 garlic cloves, halved
1 tablespoon plus 2 teaspoon fresh lemon juice
1 tablespoon olive oil
1 cup low fat yogurt
1/2 cup crumbled feta cheese
1/4 cup finely minced red onion
3 tablespoons minced fresh mint or cilantro
1 tablespoon minced fresh parsley
2 garlic cloves, minced
mint sprigs, for garnish
tomato wedges, for garnish
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 both sides of eggplant slices. Place slices in one layer on a baking sheet. Broil 6-8 minutes, or until tender, turning once to brown both sides.
Meanwhile, combine yogurt, feta, onion, minced mint or cilantro, parsley remaining lemon juice and garlic in a small saucepan. Set over low heat and warm gently. Do not boil. To serve, top eggplant slices with yogurt sauce. Garnish with fresh mint sprigs and tomato wedges.
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