Recipes

Eggplant-Yogurt Sauce

Name: Eggplant-Yogurt Sauce
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

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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

By Nancy Harmon Jenkins

Updated on March 28, 2015

Yield:

3 cups

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

Directions

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.