Greek Roasted Eggplant Salad (version II)

3 medium-large eggplants
3 to 5 tablespoons sherry vinegar
4 tablespoons strained Greek yogurt
3 cloves garlic, peeled and crushed
1/2 cup olive oil
salt, to taste

Place the eggplants over a very low open flame and roast, turning, until their skin is charred on all sides. This will take about 20-25 minutes. The trick is indeed to roast these slowly lest the skin burns before the flesh softens. Test the eggplant for doneness by squeezing both the root and stem end, which should be very tender.

Have the olive oil ready in a bowl. When the eggplants are done, cut open lengthwise and scoop out their flesh, removing and discarding as many of the seeds as possible. Place the eggplant pulp in the bowl. Add the garlic, and mix in. Mix and mash the eggplant salad with a fork, adding the yogurt and a tablespoon at a time of the vinegar and salt to taste. Mix until all the liquid is absorbed.

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