RecipesYOGURT DISHES:
Yogurt With Roasted Eggplant
2 scallions
1 medium-sized eggplant (about 3/4 pound)
2 cups plain yogurt
1 clove garlic, peeled and mashed to a pulp
3 T. minced fresh mint
3/4 to 1 t. salt
2 T. olive oil
Freshly ground black pepper
Cut the scallions into paper-thin rounds three-quarters of
the way up their green sections. Put in a bowl. Pour 4 cups of
ice water over them. Cover and refrigerate for an hour.
Prick the eggplant in five to six places with a fork. Now lay
it directly over or under a flame. If you are roasting it on
top of the stove, keep the heat on low. If you are roasting it
under the broiler, keep the eggplant a few inches away from the
heat. As one side gets charred, turn the eggplant over slightly,
using a pair of tongs to do so. Roast the entire eggplant this
way. It should turn very limp by the time it is done.
Peel the eggplant under cold running water and leave it to drain in a colander for 5 minutes. Then mince the flesh.
Put the yogurt in a bowl and beat lightly with a fork or a whisk until smooth and creamy. Add the eggplant, garlic, mint, salt, olive oil, and black pepper. Drain the scallions and pat dry. Add them to the yogurt and mix.
Serve at room temperature or chilled.
Serves 6.
From "World-of-the-East Vegetarian Cooking" by Madhur Jaffrey
Say Bismillah and eat!