Ok this is definitely a tasty way to prepare it....and it disappears around here when I do make it. Hmmmm....I might just have to make some tomorrow. ;-)
~Zana~
NY Times - The Minimalist
Eggplant, at Its Best
By MARK BITTMAN
Published: July 5, 2006
OF all the ways you can prepare eggplant — and that's a long list — grilling is among the best. It's so fast and easy, and the results are so reliably good, that it makes sense to grill some eggplant whenever you've got the grill going. That's because grilled eggplant is also terrific at room temperature.
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Recipe: Grilled Eggplant Salad With Yogurt (July 5, 2006)
This dish is a creamy and mild eggplant salad made with a quick dressing of yogurt and seasonings. You can grill the eggplant half an hour before you serve the salad, or a half a day (or longer) ahead; it doesn't matter much at all.
I use a slightly sophisticated grilling technique here: exposing the eggplant's flesh, covering it with onion and garlic, and closing it up again before grilling. But you could also use unadorned grilled eggplant, with just a little more spice in the dressing, and you'd be happy.
Though grilling can compensate for inferior eggplant, you're better off starting with the slender lavender or other smaller varieties; these are found in Asian markets and often elsewhere. Look for firm and unwrinkled specimens. Farmers' markets are also a good bet, though it's a little early in the Northeast for strictly local product. [Then again, just grow your own!]
The other ingredients that can make a big difference are the yogurt and the pepper. Use whole milk yogurt, please, or the dressing will be watery. As for the pepper, cayenne is fine, but if you want a more refined heat, see if you can find Aleppo pepper or another relatively mild ground chili from the Middle East or the Southwest.
Recipe: Grilled Eggplant Salad With Yogurt
Published: July 5, 2006
Time: About 40 minutes
1 pound eggplants, preferably small light purple ones
1 medium onion, minced
3 garlic cloves, minced
1½ cups plain whole milk yogurt
Salt and pepper, to taste
Pinch cayenne or Aleppo pepper or other mild ground chili powder
¼ cup chopped fresh parsley or mint.
1. Start a charcoal or wood fire or preheat a gas grill or broiler; rack should be no more than 4 inches from heat source. Cut eggplants in half lengthwise up to stem, but do not cut through. Spread about 2/3 of the onion and garlic between the eggplant halves and press the two sides back together.
2. Grill eggplants, turning once or twice, until they are blackened and collapsed, 10 to 15 minutes. Do not worry if skin burns a bit. Meanwhile, mix remaining garlic and onion with yogurt; season to taste with salt, pepper and a little cayenne.
3. When cooked, let eggplants cool a bit, then peel off skins and let cool further. Roughly chop eggplants, then mix with yogurt dressing. Serve at room temperature or chill if you like; in either case, garnish with parsley or mint.
Yield: 4 servings.
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