1 large eggplant or 3 Japanese eggplants – sliced into 1/2 inch thick slices.
1 cup plain yogurt (not nonfat)
1 clove garlic, minced1 teaspoon cumin2 teaspoons lemon zest1 tablespoon lemon juice1/4 tsp salt1/3 cup sliced scallion greens for garnish
Place eggplant on a double layer of paper towels on a work surface; lightly salt eggplant and let stand 15 minutes.
Preheat grill to medium-high.
In a small bowl, combine yogurt, garlic, cumin, lemon zest and juice and 1/4 tsp add salt.
Taste and adjust seasoning, if necessary.
Cover and refrigerate yogurt mixture.Brush both sides of eggplant slices with olive oil, lightly oil grates and place on grill.Cook until eggplant is tender, about 10 minutes, turning once or twice.Serve with sauce.