6 Mini Japanese Eggplants

Juice of fresh Lemon

Olive oil

dried Thyme

1/2 cup Plain Yogurt

1 Persian cucumber ~ diced
fresh mint chopped
diced onion
salt & pepper

Cut the mini eggplant in half length.

Brush olive oil and place on a hot grill.
Grill on both sides of the eggplant.

After eggplant is done, squeeze lemon juice and sprinkle thyme, salt & pepper, set aside.

FOR YOGURT DIP ( optional )
Mix 1/2 cup yogurt with diced cucumber, diced onion. chopped fresh mint leaves.

Arrange the eggplant on a platter and add a dollop of yogurt.

Garnish with fresh mint. Mint is optional.

In place of mint you can use cilantro.

will post photo later~ eggplant was eaten before I could take a photo~