Ingredients

The following ingredients have 2 Servings
  • 2 small eggplants - about 1/2 lb each
  • 2 teaspoons vegetable oil
  • 3/4 cup plain Greek-style yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon freshly grated lemon zest
  • 1 medium clove garlic (very finely chopped)
  • 3 tablespoons finely chopped green onion
  • 1 teaspoon ground cumin
  • Dash of tabasco sauce
  • Salt and freshly ground pepper to taste
  • 1 tablespoon fresh mint leaves (finely chopped)
  • 2 tablespoons fresh cilantro leaves (finely chopped)

Instruction

  • Preheat the oven to 425°F. Line a broiler pan with aluminum foil and coat with non-stick spray.
  • Prick the eggplants all over with a fork, place on the foil lined pan and brush the outsides with the vegetable oil. Roast until they are very tender when pierced with a knife, about 45 minutes. Remove the eggplants from the oven and allow them to cool enough to handle.
  • Once the eggplants have cooled, slice them in half lengthwise and scoop the flesh out into a medium sized bowl and set aside to cool completely.
  • In a separate bowl, mix the yogurt, olive oil, lemon juice, lemon zest, garlic, green onion, cumin and tabasco sauce. Season to taste with salt and pepper. Add in the cooled eggplant and adjust the seasoning if necessary. Mix in the mint and cilantro, transfer to a serving bowl and refrigerate until ready to serve.