, finely minced
, mint or cilantro
1. Broil the eggplants or grill on a griddle, turning frequently, until charred all over and very soft, about 15-20 minutes. Place in colander or perforated drainer tray. Let stand until cool enough to handle.
2. Carefully remove skin, discard seeds, and put the eggplant pulp in a strainer to release more bitter juices.
3. Coarsely puree or chop the eggplant. Toss with lemon juice to keep it from turning dark.
4. Warm the oil over low heat in a small saute pan. Add the garlic and cook a minute or two to remove the bite. Add to the eggplant pulp, stir in the yogurt, herbs and jalapenos and then season with salt and pepper. Place in a serving bowl or platter. Sprinkle with chopped walnuts and parsley. Serve with warm pita bread.
Note: To drain yogurt, place in a cheesecloth-lined sieve and let drain for 3 to 4 hours in the refrigerator.
Serving Size: 2 tablespoons puree
Number of Servings: 8
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin