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Categories:Viewed: 56 - Published at: 3 years ago
Ingredients
- 1 1/2 cups plain whole milk yogurt (see Note)
- 1/2 cup whole almonds (2 ounces)
- Two 1-pound eggplants
- 1 1/2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 2 teaspoons fresh lemon juice
- Salt
- 1 tablespoon chopped mint
Method
- Line a colander with cheesecloth or 2 sheets of damp paper towel.
- Set the colander over a bowl, add the yogurt and let drain in the refrigerator until thick, at least 4 hours or overnight.
- Preheat the oven to 400.
- Spread the almonds in a pie pan and toast for 8 minutes, or until browned; transfer to a plate to cool.
- Set aside 1 tablespoon of whole almonds; coarsely chop the rest.
- Preheat the broiler.
- Put the eggplants on a rimmed baking sheet and pierce them in 3 places with a small knife.
- Broil the eggplants about 8 inches from the heat for 20 minutes, or until blackened on top and partially collapsed.
- Turn the eggplants over and broil for about 25 minutes, or until blackened and very soft.
- Let cool slightly, then discard the skins, stems and seeds.
- Finely chop the eggplants and drain in a colander for 20 minutes.
- Transfer to a bowl, stir in the thickened yogurt, chopped almonds, olive oil, garlic and lemon juice and season with salt.
- Sprinkle the salad with mint, garnish with the reserved whole almonds and serve.
