Broiled Eggplant with Cilantro-Mint Sauce

Name: Broiled Eggplant with Cilantro-Mint Sauce
Yield: Serves 4
Ingredients: ½ teaspoon sugar; Optional: ¼ teaspoon hot pepper sauce; ½ cup roasted, salted, and chopped pistachios or walnuts; ½ cup roasted, salted, and chopped pistachios or walnuts; 2½ tablespoons olive oil; 1 large garlic clove, minced; ½ cup lightly packed mint leaves; 1 cup lightly packed cilantro (coriander) leaves; 2 to 4 tablespoons yogurt; ⅓ cup crumbled feta cheese (about 1½ ounces); 1½ pounds elongated Oriental-type eggplants; 1 tablespoon soy sauce; 1 cup lightly packed cilantro (coriander) leaves; 1 cup lightly packed cilantro (coriander) leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Firm, narrow eggplants form neat ovals when sliced at an acute angle for this quick, pretty, multi-national dish. Keep a close watch to prevent the slices from burning before they turn creamy. If they darken quickly, move the pan farther from the heat.

Ingredients

1 large garlic clove, minced
2½ tablespoons olive oil
1 tablespoon

Sauce
Side dish
Vegetarian

Method

Preheat broiler. Blend garlic, olive oil, and soy sauce. Cut eggplants at a sharp angle into ¾-inch slices, to make ovals. Or for very skinny eggplants, simply halve each one lengthwise. Cut a deep crosshatch pattern into each slice or half.
Spray or brush a baking sheet with water. Arrange eggplant slices on pan, pressing them close together. Paint with oil mi