- 1 1/2 cups plain whole milk yogurt (see Note)
- 1/2 cup whole almonds (2 ounces)
- Two 1-pound eggplants
- 1 1/2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 2 teaspoons fresh lemon juice
- 1 tablespoon chopped mint
How to make this recipe
- Line a colander with cheesecloth or 2 sheets of damp paper towel. Set the colander over a bowl, add the yogurt and let drain in the refrigerator until thick, at least 4 hours or overnight.
- Preheat the oven to 400°. Spread the almonds in a pie pan and toast for 8 minutes, or until browned; transfer to a plate to cool. Set aside 1 tablespoon of whole almonds; coarsely chop the rest.
- Preheat the broiler. Put the eggplants on a rimmed baking sheet and pierce them in 3 places with a small knife. Broil the eggplants about 8 inches from the heat for 20 minutes, or until blackened on top and partially collapsed. Turn the eggplants over and broil for about 25 minutes, or until blackened and very soft. Let cool slightly, then discard the skins, stems and seeds.
- Finely chop the eggplants and drain in a colander for 20 minutes. Transfer to a bowl, stir in the thickened yogurt, chopped almonds, olive oil, garlic and lemon juice and season with salt. Sprinkle the salad with mint, garnish with the reserved whole almonds and serve.
The eggplant salad can be refrigerated for up to 4 hours.
Middle Eastern shops sell thick yogurt that has already been drained. Substitute 3/4 cup of store-bought thickened yogurt in Step 4.
1/4-cup serving Calories 119 kcal, Total Fat 7.8 gm, Saturated Fat 1.6 gm, Protein 4 gm, Carbohydrates 10 gm.