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Składniki
Sposób przyrządzenia
Łączymy miód, oliwę, sok z cytryny i sos sojowy, dodajemy zioła.
Bakłażany myjemy, kroimy w podłużne plastry grubości około 1/2 cm.
Solimy je z obu stron, wkładamy do miski i zalewamy marynatą.
Odstawiamy na 1/2 godziny, a następnie pieczemy na grillu po 2-3 minuty z każdej strony.
Jogurt doprawiamy rozgniecionym czosnkiem i białym pieprzem i podajemy z upieczoną cukinią.
Przepis nadesłano na konkurs Letnie Grillowanie przez julias