Minted Eggplants

Directions

1. 1
   Cut eggplants into 1 cm thick slices and layer them in colander with the salt.
2. 2
   Let them drain for 30 minutes.
3. 3
   Wash them under cold water and dry them on paper towels.
4. 4
   Beat together oil, lemon juice, mint, cumin, garlic and pepper.
5. 5
   Beat together, separately, the yogurt, mint and cumin.
6. 6
   Heat the grill to high.
7. 7
   Lay the eggplant slices on the hot rack and brush them with half the lemon mixture.
8. 8
   Grill them until they begin to brown.
9. 9
   This will take about 2 minutes.
10. 10
    Turn over, brush with the rest of the lemon mixture and brown.
11. 11
    Serve grilled eggplants hot with the sauce separately as an appetizer.