Equipment
* optional
Ingredients
Main
- 907 g eggplant
- 6 g salt
- 3 garlic, minced
- 30 ml lemon juice
- 45 ml olive oil
- 120 g plain whole yogurt
- 3 g dried mint, crumbled
Garnish
- 21 g pomegranate molasses
- 3 g fresh mint, chopped
- 3 g fresh parsley, chopped
- 1 g red pepper flakes
Nutrition (per serving)
Method
Char the whole eggplants over a direct gas flame, hot coals, or under a broiler at 230°C (450°F). Turn frequently until the skin is entirely blackened and the flesh feels soft.
Set the eggplants aside to cool completely before handling.
Slice the eggplants into quarters lengthwise and use a spoon to scoop the soft flesh away from the charred skin. Discard the skin.
Roughly chop the eggplant flesh with a knife or pulse briefly in a food processor until desired consistency is reached.
Place the eggplant in a fine-mesh sieve and allow it to sit to drain any excess liquid.
Combine the drained eggplant with salt, minced garlic, lemon juice, olive oil, yogurt, and dried mint in a mixing bowl. Stir thoroughly.
Let the mixture rest for 5 minutes. Taste and add more salt or lemon if desired.
Transfer to a bowl. Drizzle with pomegranate molasses and remaining olive oil. Top with fresh mint, parsley, and red pepper flakes.
Chef's Notes
- For the best smoky flavor, charring over a direct gas flame or charcoal is superior to the broiler.
Storage
Refrigerator: 72 hours — Keep in an airtight container.
Reheating: Serve chilled or at room temperature.
