Turkish Eggplant with Chilies and Yogurt Recipes

Ingredients :

2 large eggplants

1/4 cup brown vegetable stock

3 garlic cloves, finely minced

1 cup nonfat plain yogurt

2-3 tbsp fresh lemon juice

3 tbsp chopped dill

3 tbsp chopped Italian parsley

2-3 jalapeno peppers, very finely minced

salt

freshly ground black pepper

1/2 cup chopped celery (optional)

Broil of grill the eggplants, turning often for even cooking. When charred all over and very soft, 15-20 minutes, place them in a dinner tray until cool enough to handle. Carefully remove skin and put the eggplant pulp in a strainer so the bitter juices will drain away; drain for about 12-15 minutes. Put the vegetable stock and garlic in a small sauté pan and simmer over low heat for a few minutes. Put the drained eggplant pulp in a food processor and pulse just enough to achieve a rough puree. Add the garlic and the rest of the ingredients except the celery. Pulse quickly to combine. Adjust seasoning. If you are using the celery, fold it in at the end. Serve warm accompanied by steamed rice or at room temperature as a dip with bread or lavish.

Serves 4

Traditionally, this tangy puree is accented with chopped walnuts. If you want crunch, add the chopped celery instead. Simmering the garlic takes the harshness away while it leaves the great flavor.

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