Prep 15 mins
Cook 5 mins
From the cookbook Vegetables From Amaranth to Zucchini by Elizabeth Schneider.
- 1 clove garlic, minced
- 2 1⁄2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 1⁄2 lbs Japanese eggplants
- 1 cup lightly packed cilantro leaf
- 1 cup lightly packed mint leaf
- 1⁄3 cup crumbled feta cheese (about 1 ½ ounces)
- 2 -4 tablespoons plain yogurt
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon hot pepper sauce (optional)
- 1⁄2 cup roasted salted and chopped pistachios or 1⁄2 cup walnuts (optional)
- Preheat broiler.
- Blend garlic, olive oil and soy sauce.
- Cut eggplants at a sharp angle into ¾-inch slices, to make ovals.
- Or for very skinny eggplant, halve each one lengthwise.
- Cut a deep cross-hatch pattern into each slice or half.
- Moisten a baking sheet with water.
- Arrange eggplant slices on pan, pressing them close together.
- Brush with oil mixture until it is absorbed.
- Process cilantro, mint, feta, 2 tablespoons yogurt, sugar and hot sauce in a blender until smooth, adding yogurt as necessary.
- Taste and adjust flavors.
- Set eggplant in broiler (if halved, place cut sides up).
- Cook until tender and lightly charred, about 5 minutes (do not turn over).
- Arrange on platter; top with half the sauce.
- Sprinkle with nuts.
- Pass remaining sauce separately.
- Makes 4 servings.
Sorry, but this was not to our taste! The only thing I left out was the soy sauce. Otherwise I don't know where I went wrong. It had a pasty consistency. Maybe b/c I used fat free feta and fat free yogurt? Don't know, but didn't work.
This was a superb side dish to a simple bbq'd dinner. The sauce was sharp and spicy and creamy and delicious and complimented the mellowness of the eggplant. Thanks!