MINTY SWEET AND SOUR EGGPLANT CASSEROLE
    from Eleanor Hynes

6 Japanese eggplant (long narrow)
Olive oil
Sea salt
Freshly ground black pepper

Sauce:
3 Tbsp lemon juice
½ tsp salt
¼ tsp cayenne
2 Tbsp sugar
1 Tbsp ground roasted cumin seeds
1 Tbsp chopped fresh mint

Slice eggplant on slight diagonal into 1/3-inch slices. Place on dry cookie 
sheet in a single layer. Brush with oil and season with salt and pepper. 
Broil until golden brown. Turn and repeat on other side.

Sauce: In a small bowl combine lemon juice, salt, cayenne, sugar and cumin 
until sugar is dissolved. Add chopped mint. 

Assembly: Place eggplant in a shallow ovenproof lasagna type pan overlapping 
each slice by half. Brush first layer with sauce. Repeat for second layer. 
Cover with foil and bake at 350°F for 20 minutes. Serve hot.
 
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