This tart Turkish-style salad is meant to be served with triangles of warm pita or other flatbread for dipping. At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds. Make the salad several hours or up to a day in advance. Pomegranate molasses can be found at Middle Eastern groceries.

Ingredients

  • 2 pounds medium-size eggplants
  • 1 teaspoon kosher salt
  • 3 garlic cloves, minced
  • 2 tablespoons lemon juice
  • 3 tablespoons extra-virgin olive oil, plus more for garnish
  • ½ cup plain whole yogurt
  • 1 teaspoon crumbled dried mint
  • 1 tablespoon pomegranate molasses, optional
  • 1 tablespoon roughly chopped mint, for garnish
  • 1 tablespoon roughly chopped parsley, for garnish
  • Red pepper flakes, for garnish
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      123 calories; 7 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 2 grams protein; 2 milligrams cholesterol; 401 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 to 8 servings

Preparation

  1. Put the whole eggplants on a barbecue grate over hot coals. Turning frequently, cook until the skin is completely blackened and charred and eggplants begin to soften and collapse, about 10 minutes. Alternatively cook them directly on a stovetop burner or under the broiler. Set aside to cool.
  2. Cut eggplants in quarters top to bottom and carefully separate the flesh from the skin with a spoon or paring knife. Discard the charred skin. Chop flesh roughly with a large knife or in a food processor and put it in a fine-meshed sieve to drain excess liquid.
  3. Transfer eggplants to a mixing bowl. Add salt, garlic, lemon juice, olive oil, yogurt and dried mint. Mix well, then set aside to rest for a few minutes. Check seasoning and adjust.
  4. Put mixture in a low serving bowl. Drizzle with pomegranate molasses, if using, and 1 tablespoon olive oil. Sprinkle with chopped mint and parsley and a pinch of red pepper flakes.

40 minutes

Dining and Cooking