Minted Eggplants

These grilled eggplant slices get a double hit of mint and cumin: once in the lemon-oil basting mixture that goes on while they’re over the heat, and again in the cool yogurt dipping sauce served alongside.

Salting and draining the eggplant slices for 30 minutes before grilling draws out the bitter liquid and excess moisture. This step makes the difference between creamy, concentrated slices and soggy, spongy ones. Rinse the salt off and pat them dry before they hit the grill.

The basting mixture is simple: olive oil, fresh lemon juice, chopped mint, crushed garlic, and ground cumin whisked together. It goes on right as the slices hit the hot grill, and the heat blooms the cumin and garlic while the lemon juice sizzles and caramelizes at the edges.

The yogurt sauce is served cool on the side, creating a temperature contrast that makes each bite more interesting. Mint and cumin echo the flavors on the eggplant, tying everything together.

Pro Tips

• Slice the eggplant no thicker than 1 cm. Thicker slices won’t cook through before the outside chars.
• Get the grill screaming hot before laying the slices down. You want char marks, not steaming.
• Don’t flip too early. Two minutes per side gives you good color without turning them to mush.
• Serve immediately while hot. Grilled eggplant loses its texture as it cools.

Variations

• Add a pinch of smoked paprika to the basting oil for a deeper, smokier flavor.
• Swap yogurt for tahini thinned with lemon juice for a vegan-friendly sauce.
• Layer the grilled slices on flatbread with the yogurt sauce for a quick open-faced sandwich.