Grilled Eggplant with Yogurt Sauce

• Vegetable oil, for grill
• 1 Kirby cucumber
• 2 eggplants (about 1 pound each)
• 1/4 cup olive oil
• Coarse salt and freshly ground pepper
• 1/2 cup plain yogurt
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 to 2 tablespoons fresh lemon juice, plus lemon wedges, for serving (optional)

1. Heat grill to medium-high (see page 367 for instructions); lightly oil grates.
2. Halve cucumber lengthwise, scoop out seeds, and grate on the large holes of a box grater.
3. Squeeze out as much liquid as possible in a clean kitchen towel (or paper towels).
4. Halve eggplants lengthwise; slice off enough from skin side so halves lay flat.
5. Brush both sides of eggplant halves with olive oil; season generously with salt and pepper.
6. Grill until tender, 5 to 7 minutes per side.
7. Meanwhile, in a small bowl, combine cucumber, yogurt, parsley, and lemon juice; season with salt and pepper.
8. Serve grilled eggplant with yogurt sauce and lemon wedges, if desired.

vegetable oil, cucumber, eggplants, olive oil, salt, plain yogurt, parsley, lemon juice

Taken from www.epicurious.com/recipes/food/views/grilled-eggplant-with-yogurt-sauce-388027 (may not work)