2 medium-sized eggplants
Olive oil for brushing1/3 cup Greek yogurt1 teaspoon extra virgin olive oil1-2 cloves garlic, finely mincedA couple of dashes ground cumin
Sea salt and freshly cracked black pepper, to taste
Slice the eggplants lengthways. Score the cut side of the eggplants in a diagonal crisscross pattern, being careful not to cut the skin.
Place the eggplants on a baking tray and brush the cut and scored sides with olive oil. Be generous! Sprinkle with sea salt and a few good grinding of black pepper.
Place the eggplants in a pre-heated 350F oven and roast for 30-45 minutes or until completely soft and nicely browned.
While the eggplants are in the oven, put together your yogurt. In a bowl mix together the yogurt, extra virgin olive oil, garlic, cumin, salt and pepper. Taste and adjust seasoning. Keep this in the fridge until ready to use.
Once the eggplants are ready, remove to a plate. You can dress them with the yogurt sauce or serve this on the side.
Adapted from 80 Breakfasts
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This recipe was most recently featured in
Boston Organics Newsletter No. 32 of 2013.