Grilled Eggplant with Yogurt Sauce
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Appears in Cook's Country June/July 2013
WHY THIS RECIPE WORKS
To get grilled eggplant that isn’t leathery or spongy, the size of the slice is crucial; ¼ inch is just the right thickness to produce a charred exterior and tender flesh. For flavor, we quickly infuse olive oil with garlic and chiles in th...