Eggplant-Yogurt Sauce

This chunky sauce is delicious with kibbe; if the eggplant is finely chopped, the sauce becomes a tasty dip for raw vegetables, toasted pitas or crackers.

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  • Servings: MAKES ABOUT 3 CUPS
KEY: Fall, Summer, Roasting, Cocktail Party, Game Day, Graduation Party, Holiday Open House, African, Middle Eastern, Dips & Spreads, Sauces & Condiments, Make Ahead, Vegetarian

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Ingredients

  • One medium eggplant, peeled and sliced 1/2 inch thick
  • 1/4 cup extra-virgin olive oil
  • 2 cups plain whole milk yogurt
  • 1/2 garlic clove, minced
  • Salt

How to make this recipe

  1. Preheat the oven to 375°. Brush the eggplant slices on both sides with the olive oil and arrange on a lightly oiled rimmed baking sheet. Bake for about 30 minutes, or until very soft and lightly browned. Let the eggplant cool slightly, then transfer the slices to a cutting board and chop coarsely. In a medium bowl, combine the eggplant with the yogurt and garlic and season with salt. Serve at room temperature.
Contributed By Published March 1999

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