Grilled Eggplant and Yogurt Dip


  • ¼ cup chopped fresh mint (or parsley)
  • ¼ teaspoon salt
  • 1 ½ cups plain low-fat yogurt
  • 1/8 teaspoon cayenne pepper
  • 1 pound eggplants, preferably the smaller Japanese or Italian variety
  • 3 minced garlic cloves, divided
  • ¼ teaspoon freshly ground black pepper
  • + 1 more ingredients
    • 1 medium minced fresh onion, divided

1. Start a charcoal or wood fire, or preheat a gas grill (or the broiler); the rack should be no more than 4 inches from the heat source. Cut the eggplants in half lengthwise up to the stem, but do not cut through, so the eggplants open like a book. Spread about 2/3 of the onion and garlic betwee...

View full recipe at My Recipes


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