Eggplant-Yogurt Sauce

• MAKE-AHEAD
• VEGETARIAN

Ingredients

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.