My F&W

quick save (...)

Advanced Search

Rating ( 0 )
0
Rate This
Comments
Save
Go to My F&W

Eggplant-Yogurt Sauce

Contributed by Nancy Harmon Jenkins

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

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

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

(0)

You must be logged in to comment. or

advertisement

advertisement