This is one of my favorites. It makes a good first course as well as a vegetarian main dish. The vegetables can be served hot or cold and the yogurt should be at room temperature. I mix the two kinds of yogurt—plain whole-milk and strained Greek-style yogurt—to get a thick creamy texture that still pours well.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Prick the eggplants with a pointed knife to prevent them exploding in the oven. Place them and the peppers on a large piece of foil on a baking sheet and roast in an oven preheated to 425°F for about 45 to 60 minutes, until the eggplants feel soft when you press them. Turn the peppers one half turn after 25 minutes and take them out before the eggplants when they are soft and their skins are blackened in places.
Step 2
As the peppers come out of the oven, drop them in a strong plastic bag and twist to seal it closed. When cool enough to handle, peel them, remove and discard the stems and seeds, and cut them in half or in 4 lengthwise.
Step 3
When they are cool enough to handle, peel the eggplants and drop into a colander. Press the flesh gently to let the juices run out. Cut each into 4 pieces and turn them in a little lemon juice to prevent them from discoloring.
Step 4
Put the eggplants and peppers on one side of a shallow serving plate. Dress with 3 tablespoons olive oil, salt, and pepper and mix gently. Mix the two types of yogurt together, beat in the garlic and some salt, and pour onto the other side of the plate.
Step 5
Just before serving, fry the pine nuts in the remaining oil, stirring, until very lightly browned, and sprinkle over the yogurt. Pass the dish round for people to help themselves.
