This eggplant recipe is similar to babaganoush, but with a little twist! It is prepared in yogurt instead of tahini. Now that it’s summer time, we like to grill the eggplant instead of baking it in the oven. Serve it chilled as a side dish with grilled fish and rice – you will love it!
- 5-6 small Asian/Indian eggplants
- 1 cup plain yogurt
- 1 clove garlic, minced
- 2 tbsp extra virgin olive oil
- 2-3 tbsp finely chopped fresh cilantro
- salt, pepper to taste
Cut small slits in the eggplants and lightly brush each with olive oil. Place eggplants in a stainless steel wire grilling pan and grill over medium high heat, turning gently once in a while until the skin is dark and partially charred.
Remove eggplants from the grill and let them cool for a few minutes. Peel off the skin and collect the flesh in a bowl. Cut in smaller pieces and then puree in a food processor. Remove in a bowl.
Mix with plain yogurt until smooth and homogeneous. Add garlic, salt and pepper. Garnish with ch0pped cilantro. Chill in a refrigerator before serving.