Eggplant and Yogurt Salad

Name: Eggplant and Yogurt Salad
Yield: makes 4 servings
Ingredients: 1 pound eggplant, preferably small ones; 1 medium onion, minced; 3 garlic cloves, minced; 1 1/2 cups yogurt, preferably whole-milk; Salt and black pepper to taste; Pinch of cayenne; 1/4 cup chopped fresh parsley or mint leaves

December 14, 2011

Eggplant is everywhere in the Middle East; you see it as often as you do tomatoes. Here are three takes on a creamy, mild dish of eggplant and yogurt. The first relies on the charred flavor you get when you grill or broil eggplant; especially when seasoned this way, it’s really the best. The variations are easier and still very good. As always, small eggplants are best; regardless of size, they should be as firm as you can find.

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