No Tofu: Middle Eastern Eggplant Steaks

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* Exported from MasterCook II *

 

Middle Eastern Eggplant Steaks

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Eggplant Entree

Sharon Sassaman Claessens The No Tofu Veg Cookbook

 

Amount Measure Ingredient -- Preparation Method

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1 Large Eggplant

2 Garlic Cloves -- halved

1 Tbs Plus 2 Tsp Fresh Lemon Juice

1 Tbs Olive Oil

1 Cup Low Fat Yogurt

1/2 Cup Crumbled Feta Cheese

1/4 Cup Finely Minced Red Onion

3 Tbs Minced Fresh Mint Or Cilantro

1 Tbs Minced Fresh Parsley

2 Garlic Cloves -- minced

Mint Sprigs -- for garnish

Tomato Wedges -- for garnish

 

Preheat broiler. Trim off eggplant stem and blossom ends and peel. Cut

lengthwise into slices, about 3/4 " thick. Rub the slices with the garlic

halves. Discard garlic. Combine 2 teaspoons of the lemon juice and the

olive oil. Brush mixture on both sides of eggplant slices.

Place slices in one layer on a baking sheet. Broil 6-8 minutes, or until

tender, turning once to brown both sides.

Meanwhile, combine yogurt, feta, onion, minced mint or cilantro, parsley

remaining lemon juice and garlic in a small saucepan. Set over low heat

and warm gently. Do not boil.

To serve, top eggplant slices with yogurt sauce. Garnish with fresh mint

sprigs and tomato wedges.

 

 

 

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NOTES : Choose an eggplant that is long and lean rather than rounded.

Serve over couscous, rice or orzo pasta.