Savory Eggplant with Seasoned Yogurt

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

Leave a Reply

Your email address will not be published. Required fields are marked *