GRILLED EGGPLANT WITH YOGURT SAUCE

Grilled Eggplant with Yogurt Sauce image

Yield serves 4

Number Of Ingredients 8

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Vegetable oil, for grill
1 Kirby cucumber
2 eggplants (about 1 pound each)
1/4 cup olive oil
Coarse salt and freshly ground pepper
1/2 cup plain yogurt
2 tablespoons finely chopped fresh flat-leaf parsley
1 to 2 tablespoons fresh lemon juice, plus lemon wedges, for serving (optional)

Steps:

Heat grill to medium-high (see page 367 for instructions); lightly oil grates. Halve cucumber lengthwise, scoop out seeds, and grate on the large holes of a box grater. Squeeze out as much liquid as possible in a clean kitchen towel (or paper towels).
Halve eggplants lengthwise; slice off enough from skin side so halves lay ﬂat. Brush both sides of eggplant halves with olive oil; season generously with salt and pepper. Grill until tender, 5 to 7 minutes per side.
Meanwhile, in a small bowl, combine cucumber, yogurt, parsley, and lemon juice; season with salt and pepper. Serve grilled eggplant with yogurt sauce and lemon wedges, if desired.