Grilled Eggplant with Yogurt Sauce

Makes 4 to 6 servings

6 tablespoons extra-virgin olive oil

5 garlic cloves, minced

teaspoon red pepper flakes

cup plain whole-milk yogurt 3 tbsp chopped fresh mint

1 tsp grated lemon zest plus 2 tsp juice

1 tsp ground cumin

Salt and pepper

2 pounds eggplant, sliced into

1⁄4-inch-thick rounds

Start to finish: 45 minutes Combine oil, garlic, and pepper flakes in bowl. Microwave until garlic is golden brown and crisp, about two minutes. Strain garlic oil through fine-mesh strainer into small bowl. Reserve garlic oil and garlic separately.

Whisk 1 tablespoon garlic oil, yogurt, mint, lemon zest and juice, cumin, and ¼ teaspoon salt together in separate bowl; set aside for serving.

— For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (2½ pounds). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about five minutes.

— For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to mediumhigh.

Clean and oil cooking grate. Brush eggplant with remaining garlic oil and season with salt and pepper. Place half of eggplant on grill and cook (covered if using gas) until browned and tender, about four minutes per side; transfer to serving platter. Repeat with remaining eggplant; transfer to platter. Drizzle yogurt sauce over eggplant and sprinkle with garlic. Serve.

Per serving: 162 calories (114 calories, or 70 per cent from fat); 13 grams fat (2 g saturated; 0 g trans fats); 3 milligrams cholesterol; 207 mg sodium; 11 g carbohydrate; 4 g fibre; 6 g sugar; 2 g protein.