This dish is a creamy and mild eggplant salad made with a quick dressing of yogurt and seasonings. You can grill the eggplant half an hour before you serve the salad, or a half a day (or longer) ahead; it doesn’t matter much at all.
Ingredients
- 1 pound eggplants, preferably small light purple ones
- 1 medium onion, minced
- 3 garlic cloves, minced
- ½ cup plain whole milk yogurt
- Salt and pepper, to taste
- Pinch cayenne or Aleppo pepper or other mild ground chili powder
- ¼ cup chopped fresh parsley or mint
- Nutritional Information
Nutritional analysis per serving (2 servings)
132 calories; 2 grams fat; 1 gram saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 8 grams dietary fiber; 13 grams sugars; 5 grams protein; 7 milligrams cholesterol; 40 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 to 4 servings
Preparation
- Start a charcoal or wood fire or preheat a gas grill or broiler; rack should be no more than 4 inches from heat source. Cut eggplants in half lengthwise up to stem, but do not cut through. Spread about 2/3 of the onion and garlic between the eggplant halves and press the two sides back together.
- Grill eggplants, turning once or twice, until they are blackened and collapsed, 10 to 15 minutes. Do not worry if skin burns a bit. Meanwhile, mix remaining garlic and onion with yogurt; season to taste with salt, pepper and a little cayenne.
- When cooked, let eggplants cool a bit, then peel off skins and let cool further. Roughly chop eggplants, then mix with yogurt dressing. Serve at room temperature or chill if you like; in either case, garnish with parsley or mint
40 minutes
Dining and Cooking