Here you simply marinate eggplant slices in a spicy dressing and then grill them. When serving (hot or cold), spoon a dollop of yogurt seasoned with fresh mint on the top. It is cool and refreshing.
Ingredients
serves 4¿6
For the Marinade
2 tablespoons red wine vinegar1 tablespoon Dijon mustard
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
2 tablespoons Tabasco Sauce
2 tablespoons finely chopped, peeled fresh ginger
1 tablespoon ground cumin seeds
1 tablespoon finely chopped garlic
4 tablespoons tomato juice (canned will do) or chopped-up tomatoes
4 tablespoons chopped fresh cilantro
2 tablespoons olive or canola oil
You also Need
One large, 1 1/4-pound eggplant1/8 teaspoon salt
1/8 teaspoon cayenne pepper
4–5 leaves fresh mint, finely chopped
1/2 cup plain yogurt
Step 1
Put all the ingredients for the marinade into a blender and blend until smooth. Pour into a large bowl.
Step 2
Cut the eggplant crossways into 1/2-inch-thick, round slices and add to the bowl with the marinade. Toss to coat slices with the marinade. Cover and refrigerate overnight, turning the eggplant pieces over a few times whenever it is convenient.
Step 3
Heat the broiler. Lift the slices out of the bowl, leaving a light coating of the marinade on them, and lay them in a single layer in a broiling tray. Broil 4–5 inches from the heat for 7–8 minutes a side, moving the slices around so they brown evenly.
Step 4
Add the salt, cayenne, and mint to the yogurt and mix.
Step 5
When serving, put a dollop of yogurt on top of each eggplant slice.Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Buy the full book from Amazon.










