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Eggplant with Herbs and Yogurt

Recipe photo courtesy of Bobbi Lin

Martha prefers cooking with smaller eggplants -- they're sweeter, have fewer seeds, and don't have to be salted before cooking. Here, they're topped with yogurt, a spicy herb sauce, and a colorful garnish.

Source: Martha Stewart's Cooking School, Episode 505



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How would you rate this recipe?
  • karyannep
    23 SEP, 2018
    This is a rip-off recipe from the UK's Yotam Ottolenghi, as is the middle eastern cauliflower green bean salad featured on Martha Tv show at same time. This would have never happened 10 years ago, the Martha Stewart brand is suffering, should be scaled way back since no one is taking oversight to such glaringly poor decisions not to credit Ottolenghi. The brand used to mean something, better to go out on top than to sink to the bottom dregs.
  • kimnalley8889054
    10 SEP, 2017
    Wow. This is the only bad Martha recipe I have ever encountered. It was far too greasy The eggplant skin was tough from the frying. The recommended frying time was too long so the inside flesh was over cooked. Adding greek yogurt on top only added to the overly fat mouth texture. The lemon zest alone did not provide enough acid to cut through. I might try to make this one more time without frying, just brushing the eggplant and roasting until done.
    • skipper9650948
      29 DEC, 2017
      I must agree with kimnalle88, this was a disaster not up to par in any sense of the word. We threw the egg plant away it was so bad....................!!!

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