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Eggplant And Yogurt Salad
(Borani Bademjan)
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| What You Need: |
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2 eggplants
1 clove garlic, minced
1 cup peeled, chopped tomato
1 tablespoon olive oil
2 cups yogurt
½ teaspoon salt
1/8 teaspoon pepper
2 tablespoons finely-chopped walnuts
1 teaspoon dill weed
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| How To Cook: |
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1. Cut the eggplants in half and cook in a covered casserole in the microwave oven until fork tender (about 10 to 15 minutes).
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2. Rearrange while cooking if they are not cooking evenly. Chill. Peel. Discard the centers if they are too seedy. If not, use them. Dice the eggplant into small pieces.
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3. Mix the garlic, ¾ cup tomato, olive oil, yogurt, salt, and pepper. Add to the eggplant and mix carefully so as to not mash the eggplant.
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4. Garnish with ¼ cup tomato, the nuts, and the dill weed. Serve chilled. May be served on a bed of lettuce.
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