SERVES 6 TO 8
SKILL LEVEL: EASY
COOK TIME: 12–15 MINS.
PREP TIME: 15 MINS.
COST: $
Once again, my Mediterranean background—specifically Turkish—comes into play. Eggplant was one of the most common ingredients in our family’s cooking when I grew up, but it’s often a vegetable that many Americans are afraid of cooking. I think that’s because we don’t know how to make it except for eggplant parm, or frying it in buckets of oil. Nothing could be easier than this recipe. You wash the eggplant, grill it, and top it with a savory and creamy yogurt sauce, and you’re good to go.
4 Japanese eggplants
¼ cup plus 1½ tablespoons extra virgin olive oil
Salt, to taste
Pepper, to taste
2 teaspoons fresh thyme (leaves only)
2 teaspoons fresh oregano (leaves only)
1 cup Greek yogurt
2 cloves garlic, minced
1 teaspoon cayenne pepper
1 tablespoon honey, plus more for garnish
1 tablespoon red wine vinegar
2 tablespoons mint leaves, finely chopped, for garnish
1 cup walnuts, roughly chopped, for garnish
1. Cut the eggplants in half lengthwise, and score the flesh without piercing the skin in a crisscross pattern. Toss the eggplant with ¼ cup of the olive oil, salt, pepper, and the thyme and oregano leaves. Set aside to marinate for up to 20 minutes.
2. Preheat the grill or grill pan to medium-high heat.
3. Place the eggplant on a hot part of the grill and cook until slightly charred, about 3 minutes per side. Transfer to a cooler part of the grill or grill pan, and cook through, until soft when pierced with a knife, about 8 more minutes. Remove to a platter and set aside.
4. Meanwhile, make the sauce by whisking together the yogurt, minced garlic, remaining olive oil, cayenne pepper, honey, and red wine vinegar. Season with salt and pepper.
5. To serve, top the eggplant with a generous portion of sauce and garnish with mint, chopped walnuts, and another drizzle of honey.