Grilled Eggplant With Yogurt and Tomato Sauces

• 1 large eggplant
• 3 tablespoons olive oil
• 5 ounces cherry tomatoes, halved
• 1 garlic clove, finely minced
• 14 teaspoon chili flakes
• salt
• 8 ounces plain yogurt
• 1 tablespoon mint, chopped
• salt and pepper, to taste

1. Trim the eggplant and cut lengthwise into 6 thick slices.
2. Season all over and brush with 2 tablespoons of the oil.
3. Heat the remaining oil in a small pan and add the tomatoes, garlic and chili flakes, along with a little salt.
4. Cook gently for 3-4 minutes until the tomatoes are just softened.
5. In a small bowl, mix the yogurt with the mint and some salt and pepper.
6. Heat a barbecue or grill pan, and cook the eggplant slices for 5-6 minutes each side until nicely browned and softened.
7. Serve 3 slices per person with the minty yogurt and tomato sauces.

eggplant, olive oil, cherry tomatoes, garlic, chili flakes, salt, yogurt, mint, salt

Taken from www.food.com/recipe/grilled-eggplant-with-yogurt-and-tomato-sauces-242763 (may not work)