1 large eggplant or 3 Japanese eggplants (about 1 1/2 lb. total), sliced into 1/2-inch-thick planks
Salt and pepper
1 cup plain yogurt (not nonfat)
1 clove garlic, minced
1 teaspoon cumin
2 teaspoons lemon zest
1 tablespoon lemon juice
1/2 cup olive oil
1/3 cup sliced scallion greens for garnish, optional
- Place eggplant on a double layer of paper towels on a work surface; lightly salt eggplant and let stand 15 minutes. Preheat grill to medium-high. In a small bowl, combine yogurt, garlic, cumin, lemon zest and juice and 1/4 tsp. salt. Taste and adjust seasoning, if necessary. Cover and refrigerate yogurt mixture.
- Brush both sides of eggplant slices with olive oil, lightly oil grates and place on grill. Cook until eggplant is tender, about 10 minutes, turning once or twice. Remove to a platter, sprinkle with pepper and serve with sauce.