Tart and Spicy Roasted Eggplant Salad

Name: Tart and Spicy Roasted Eggplant Salad
Yield: Makes about 2 cups; 8 servings as part of a meze
Ingredients: 1 pound eggplant (1 medium eggplant); 2 spicy but not fiery green chilies, such as poblanos; 1/2 cup plain yogurt (nonfat or low-fat is fine); 2 tablespoons extra-virgin olive oil; juice of 1/2 lemon, or more to taste (about 1 tablespoon); 1 large garlic clove, chopped; 1 teaspoon sea salt

By Nancy Harmon Jenkins

April 30, 2013

Melitzanasalata

This is similar to the well-known Lebanese eggplant puree called baba ghanouj but the addition of yogurt and green chilies gives it a pleasantly tangy spice. If you have a fireplace or an outdoor grill, roast the eggplant over live coals for a delectably smoky aroma.

Select eggplants with smooth, shiny skins that are hefty for their size. Eggplant doesn't store well so be sure to use any you buy within a day or two; keep cool, but don't refrigerate—that only hastens deterioration.

Fresh green poblano peppers are best in this recipe, but if you cannot find them, use jalapeños or serranos—as long as they are agreeably spicy but not fiery hot.

Recipe notes

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