Yogurt With Roasted Eggplant (Aubergine)

"This is lovely and refreshing for the upcoming summer months, served with salad and and crusty bread."
 
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Ready In:
15mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I have just moved to Rhodos an island in Greece. I have been living in Greece on the mainland for the past 5 years. I am greek, born and raised in Sydney, Australia. I'm married to a Military Officer and I have a 20 month old baby boy, who is the love of my life!!!!
 
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