Photography: Antonis Achilleos
Martha Stewart Living, May 2005
- 5 cloves garlic (do not peel)
- 3 pounds eggplant (2 to 3 medium)
- 2 tablespoons olive oil
- 1 medium onion, halved lengthwise (1 half cut into 1/4-inch-thick slices, 1 half finely chopped)
- 1/2 cup plain low-fat (2 percent) Greek yogurt
- 3/4 teaspoon fresh lemon juice
- 1 teaspoon coarse salt
- Freshly ground pepper
- Preheat oven to 450 degrees. Wrap garlic loosely in foil. Put garlic and eggplants on a rimmed baking sheet. Roast until eggplants and garlic are soft and eggplant skins begin to blister and blacken, about 45 minutes. Remove garlic from oven.
- Raise oven temperature to broil, and broil eggplants until skins are charred, about 3 minutes.Transfer to wire racks, and let cool completely.
- Heat oil in a small nonstick skillet over medium-low heat until hot but not smoking. Add onion slices; cook, stirring occasionally, until soft and golden, about 8 minutes. Set aside.
- Whisk together chopped onion, yogurt, and lemon juice in a large bowl. Squeeze roasted-garlic pulp into yogurt mixture, and stir well.
- Cut each eggplant in half lengthwise. Scrape flesh into a large fine sieve set over a large bowl; let drain 15 minutes. Discard liquid. Stir eggplant and the salt into yogurt mixture; season with pepper. Top with reserved cooked onion.
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