“Grilled Eggplant, Yoghurt and Rocket
Serves 4 as a side dish
Eggplant is a staple in the Middle East and is used in many ways there. This is a lovely side dish to have at a barbecue or to serve
with grilled fish. You can also prepare it as a delicious salad (see note below).
2 large eggplants (aubergines)
100 g (3½ oz) rocket (arugula)leaves, torn
200 g (7 oz/¾ cup) Greek-style yoghurt
3 garlic cloves, finely chopped
4 tablespoons olive oil
Halve the eggplants lengthways and put them, skin side down, on a hot barbecue until their skins blacken, then turn and cook the cut sides for 3–4 minutes. This will give the eggplant a lovely smoky flavour. (You could roast the eggplant at 200°C/400°F for 30 minutes, though you won’t get the same smoky flavour.)
Place the eggplant halves, cut side up, on serving plates. Scatter the rocket leaves over.
Combine the yoghurt, garlic and olive oil in a bowl and spoon the mixture over the eggplant and rocket leaves. Season with salt and freshly ground black pepper.
To make this as a salad in a bowl, leave the eggplants whole and roast on a hot barbecue until their skins blacken. Once the eggplants are cool enough to handle, peel the skins off and discard. Tear the flesh into chunks and put in a bowl with the rocket leaves. Season with salt and freshly ground black pepper. Combine the yoghurt, garlic and olive oil in a small bowl. Add to the salad, toss gently and serve.”p. 103