Yogurt With Roasted Eggplant (aubergine)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 2 scallions
• 1 medium eggplant
• 2 cups plain yogurt
• 1 garlic clove, peeled and mashed to a pulp
• 3 tablespoons minced fresh mint
• 3/4-1 teaspoon salt
• 2 tablespoons olive oil
• fresh ground black pepper

Recipe

• 1 cut the scallions into paper-thin rounds three-quarters of the way up their green sections.
• 2 put in a bowl.
• 3 pour 4 cups of ice water over them.
• 4 cover and refrigerate for an hour.
• 5 prick the eggplant in five to six places with a fork.
• 6 now lay it directly over or under a flame.
• 7 if you are roasting it on top of the stove, keep the heat on low.
• 8 if you are roasting it under the broiler, keep the eggplant a few inches away from the heat.
• 9 as one side gets charred, turn the eggplant over slightly, using a pair of tongs to do so.
• 10 roast the entire eggplant this way.
• 11 it should turn very limp by the time it is done.
• 12 peel the eggplant under cold running water and leave it to drain in a colander for 5 minutes.
• 13 then mince the flesh.
• 14 put the yogurt in a bowl and beat lightly with a fork or a whisk until smooth and creamy.
• 15 add the eggplant, garlic, mint, salt, olive oil, and black pepper.
• 16 drain the scallions and pat dry.
• 17 add them to the yogurt and mix.
• 18 serve at room temperature or chilled.