Grilled Eggplant and Yogurt Sauce

Inspired again with my OOOOBY box and the pile of basil and the big fat eggplant, I tried a wonderful new recipe I found in my Cooking Light magazine (but you know me.....put a Dana spin on it!)

1 large eggplant, sliced with skins

Olive oil 

2 tbsp fresh lemon juice

1 tsp amino acid (or soy sauce)

1/2 tsp crushed red peppers

1 1/2 plain organic nonfat yogurt

1/2 c. chopped basil

1 1/2 tsp cumin

1 garlic clove minced

1/2 tsp lemon zest

Sea salt and pepper

Prep the eggplant after you slice it by sprinkling with salt.  Let it "sweat" the rinse and dry.  Add a little olive oil in the pan and lightly fry the eggplant until golden brown.  Blot well and cool.  Set aside and sprinkle a little sea salt.  

Mix up all of the remaining ingredients but retain about 2 tbsps of basil.  Drizzle over the eggplant and sprinkle the basil over the top.  Serve at room temperature.