Instructions: In a medium bowl, mix yogurt, sour cream, mint, onions, salt, pepper and garlic until ingredients are well combined. Refrigerate while grilling eggplant, for flavors to blend.

Prepare a medium grill; brush with a little olive oil. Rub both sides of eggplant slices with garlic; brush with remaining oil. Sprinkle with salt and pepper.

Grill eggplant 20 to 25 minutes or until tender, turning halfway through cooking time. Serve with sauce.

This recipe yields 6 servings.

Description: "Smoky eggplant topped with a cool, garlicky-mint sauce makes a terrific first course or tasty side dish that pairs beautifully with chicken or lamb."

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