My F&W
quick save (...)

Eggplant-Yogurt Sauce

  • SERVINGS: MAKES ABOUT 3 CUPS
  • MAKE-AHEAD
  • VEGETARIAN

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.

Plus: More Appetizer Recipes and Tips

  1. One medium eggplant, peeled and sliced 1/2 inch thick
  2. 1/4 cup extra-virgin olive oil
  3. 2 cups plain whole milk yogurt
  4. 1/2 garlic clove, minced
  5. Salt
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.