Broiled Eggplant With Cilantro Mint Sauce

From the cookbook vegetables from amaranth to zucchini by elizabeth schneider.

Preheat broiler.

Blend garlic , olive oil and soy sauce.

Cut eggplants at a sharp angle into -inch slices , to make ovals.

Or for very skinny eggplant , halve each one lengthwise.

Cut a deep cross-hatch pattern into each slice or half.

Moisten a baking sheet with water.

Arrange eggplant slices on pan , pressing them close together.

Brush with oil mixture until it is absorbed.

Process cilantro , mint , feta , 2 tablespoons yogurt , sugar and hot sauce in a blender until smooth , adding yogurt as necessary.

Taste and adjust flavors.

Set eggplant in broiler.

Cook until tender and lightly charred , about 5 minutes.

Arrange on platter.

Top with half the sauce.

Sprinkle with nuts.

Pass remaining sauce separately.

Makes 4 servings.

Enjoy !.

garlic, olive oil, soy sauce, japanese eggplants, cilantro leaf, mint leaf, feta cheese, plain yogurt, sugar, hot pepper sauce, pistachios