I have tripled my intake of Greek yogurt since I began making this intensely savory, refreshing sauce. I use it as the final touch on Chicken with Eggplant, Chickpeas, Pine Nuts, and Garlic Sauce, the garlicky garnish on my Yellow Tomato and Toasted Cumin Soup, and a cooling accompaniment to the spicy Roasted Eggplant with Harissa, Fennel Seeds, and Honey.
MAKES 1 CUP (250 ML)
1 cup (250 ml) plain Greek-style whole-milk yogurt
1 plump, fresh garlic clove, halved, green germ removed if present, and finely minced
1/2 teaspoon fine sea salt
In a small bowl, combine all the ingredients. Let sit for at least 15 minutes for the garlic to mellow.
VARIATION
Add 1/4 teaspoon Harissa and serve on salads or as the garnish on Merguez Lamb Sausages.