How to Make Middle Eastern Eggplant and Yogurt Salad Asian Cooking Recipe Cuisine

Recipe Makes for 4 Servings:

1 pound eggplant, preferably small ones

1 medium onion, minced

3 garlic cloves, minced

I½ cups yogurt, preferably whole-milk

Salt and black pepper to taste

Pinch of cayenne

¼ cup chopped fresh parsley or mint leaves

Directions:

Start a charcoal or wood fire or preheat a gas grill (or the broiler); the rack should be no more than 4 inches from the heat source. Cut the eggplants in half lengthwise up to the stem, but do not cut through. Spread about two thirds of the onion and garlic between the eggplant halves and press the halves back together.

Grill the eggplants, turning once or twice, until they are blackened and collapsed, 10 to 15 minutes. Don't worry if the skin burns a bit. 

Meanwhile, mix the remaining garlic and onion with the yogurt; season to taste with salt, pepper, and a little cayenne.
When cooked, let the eggplants cool a bit, then peel off the skins and let cool further. 

Roughly chop the eggplants, reserving any juices, then mix with the yogurt dressing. Chill if time allows or serve at room temperature; in either case, garnish with the parsley or mint