Grilled eggplant with yogurt-mint dip

Ingredients:

• 1 large eggplant weighing about 680 grams.
• 2 tbsp. l. olive oil
• 2 cloves garlic, finely chopped
• 1/4 cup Greek yogurt, 2% fat
• 1 teaspoon dried mint
• 1/2 tsp ground cumin
• A pinch of cayenne pepper

Preparation:

1. Peel the eggplants with a vegetable peeler and slice them into slices a little over a centimeter thick. Sprinkle the slices generously with salt, place them in a colander, and let them sit for 30 minutes. Then rinse with cold water and shake out the excess water.
2. Meanwhile, combine the olive oil and garlic in a small glass bowl, then microwave until the oil is hot and bubbling, about 20 seconds. In a small bowl, whisk together the yogurt, mint, cumin, cayenne pepper, 2 tablespoons water, and salt to taste.
3. Preheat a grill pan over medium heat or preheat an outdoor grill to medium. Brush both sides of the eggplant slices with the oil-garlic mixture.
   
   
   Chef's Notes
   
   When grilling eggplant, watch carefully to ensure even cooking. Turn them frequently to prevent them from burning on the hot grill before they're fully cooked. If using a grill pan, you may want to grill the eggplant in two batches to avoid overcrowding the pan..
4. Cook until the eggplants are golden brown and tender, turning occasionally, about 15 minutes. Drizzle the eggplant slices with the yogurt dressing.