Recipe information
Yield
serves 4
Ingredients
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)
Preparation
Step 1
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).
Step 2
Halve eggplants lengthwise; slice off enough from skin side so halves lay ļ¬at. Brush both sides of eggplant halves with olive oil; season generously with salt and pepper. Grill until tender, 5 to 7 minutes per side.
Step 3
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.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright Ā© 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazineĀs editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
