1 quart plain yogurt
2-3 cups mashed or finely chopped cooked eggplant
2-3 teaspoons finely minced garlic, mashed to a paste
2-3 finely chopped fresh mint or cilantro leaves
Stir 3/4 cup water into the yogurt. Stir in eggplant, garlic and mint or cilantro. Serve as a topping for grilled foods, as a dip with bread or a dressing for cooked vegetables.
Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition