Mark Bittman’S Grilled Eggplant Salad With Yogurt

Name: Mark Bittman’S Grilled Eggplant Salad With Yogurt
Total time: 40 min
Ingredients: 1 pound eggplants, preferably small light purple ones; 1 medium onion, minced; 3 garlic cloves, minced; 1/2 cup plain whole milk yogurt; Salt and pepper, to taste; Pinch cayenne or Aleppo pepper or other mild ground chili powder; 1/4 cup chopped fresh parsley or mint

4.0

(70)

cooking.nytimes.com

Your recipes

Total: 40 minutes

Servings: 3

Cost: $2.66 /serving

Author : Mark Bittman

eggplant whole milk yogurt vegetarian

Mark Bittman’S Grilled Eggplant Salad With Yogurt

Ingredients

Remove All · Remove Spices · Remove Staples

1 pound eggplants, preferably small light purple ones1 medium onion, minced3 garlic cloves, minced1/2 cup plain whole milk yogurtSalt and pepper, to tastePinch cayenne or Aleppo pepper or other mild ground chili powder1/4 cup chopped fresh parsley or mint

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Start a charcoal or wood fire or preheat a gas grill or broiler; rack should be no more than 4 inches from heat source. Cut eggplants in half lengthwise up to stem, but do not cut through. Spread about 2/3 of the onion and garlic between the eggplant halves and press the two sides back together.

Step 2

Grill eggplants, turning once or twice, until they are blackened and collapsed, 10 to 15 minutes. Do not worry if skin burns a bit. Meanwhile, mix remaining garlic and onion with yogurt; season to taste with salt, pepper and a little cayenne.

Step 3

When cooked, let eggplants cool a bit, then peel off skins and let cool further. Roughly chop eggplants, then mix with yogurt dressing. Serve at room temperature or chill if you like; in either case, garnish with parsley or mint