Recipe for eggplant-yogurt dip
Serves 4
1large eggplant (about 1½ pounds)1clove garlic½teaspoon salt, or more to taste2tablespoons lemon juice3tablespoons chopped fresh mint2tablespoons chopped fresh parsley ½cup plain Greek yogurt
1. Set the oven at 375 degrees.
2. With the tip of a knife, prick the eggplant several times. Set it in a baking dish and bake for 1¼ hours or until the flesh is soft when pierced with a skewer. Set aside to cool.
3. Set a colander over a bowl. Peel the eggplant and chop into 2-inch pieces. Transfer them to the colander and set aside for 10 minutes to drain.
4. On a cutting board, chop the garlic and ½ teaspoon salt together, then mash it with the tip of a blunt knife until it forms a paste.
5. In a bowl, use a potato masher to mash the eggplant. Stir in the garlic paste, lemon juice, mint, and parsley. Fold in the yogurt. Taste for seasoning and add more salt, if you like. Adapted from “The New Book of Middle Eastern Food.’’
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