 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
At the farmers' market, look for peak-season eggplant, especially slender Italian or Japanese varieties. Use a charcoal grill for the smokiest flavor. Ingredients:
1 pound slender italian or japanese eggplant |
about 1/2 tsp. cumin seeds |
1 tablespoon extra-virgin olive oil |
1/4 large red onion, thinly sliced |
1 large garlic clove, minced |
1 cup plain whole-milk yogurt |
2 tablespoons chopped cilantro, plus more for garnish |
1/4 teaspoon sugar |
about 1/2 tsp. kosher salt |
about 1/8 tsp. cayenne |
Directions:
1. Heat grill to high (450° to 550°) with an area left clear or turned off for indirect heat. Pierce eggplant in several places with a knife. Grill eggplant over indirect heat, covered, until very tender, 20 to 30 minutes. Let stand until cool enough to touch; meanwhile, continue with recipe.
2. Toast about 1/2 tsp. cumin in a small, dry frying pan over medium heat until fragrant and beginning to darken, 2 to 3 minutes. Pound fine with a mortar and pestle.
3. Warm oil in pan over medium heat. Sauté onion 3 minutes. Add garlic, then sauté until both are softened, about 2 minutes more. Let cool slightly.
4. Slit eggplant lengthwise and scrape flesh from skin. Chop flesh coarsely and set aside.
5. Combine yogurt, onion mixture, cilantro, and sugar in a bowl. Add eggplant and stir gently. Season to taste with salt, cumin, and cayenne. Garnish with a little more cilantro.
6. Make ahead: Through step 4 up to 1 hour; hold at room temperature.
7. Note: Nutritional analysis is per 1/2-cup serving.
|
|