Turkish Style Eggplant   Starters   By MasterChefsRecipes.com   Ingredients: 12 baby Italian eggplant, split and a thin slice taken off back or 2 large eggplants cut in ¾” (0.63 cm) slices (2 slices per person) 6 cloves garlic, minced pushed through press 8 tbsp / 120 mL olive oil 1 tbsp / 15 mL finely chopped marjoram 1 tbsp / 15 mL finely chopped thyme 2 tsp / 10 mL cumin 2 tsp / 10 mL crushed hot pepper flakes Salt & pepper to taste 6 tbsp / 90 mL Japanese bread crumbs (Planko) 1 egg, whisked DRESSING: 1 tbsp / 15 mL minced mint 1 tbsp / 15 mL minced chives 1 cup / 250 mL Greek yogurt Salt and pepper to taste   Directions: Whisk together garlic, olive oil, marjoram, thyme, cumin, hot pepper flakes, salt and pepper and breadcrumbs to form a thick paste. Brush the egg mixture on eggplants and then using fingers coat with the herb-crumb mixture. Heat grill section to be used at medium for 20 minutes, brush with oil. Set eggplants on the grill and cook for 7-10 minutes on a side. Remove and keep warm. Serve with a bowl of yogurt well mixed with chives, mint salt and pepper.   Tips: Servings: 6 Prep Time: 15 to 30 minutes Difficulty: Easy to do Cooking Time: 0 to 15 minutes Print this recipe

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