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Yogurt sauce is creamy, cool accompaniment to grilled vegetables of any kind.

Source: Everyday Food, July/August 2005
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

It's always a good idea to cut an eggplant right before you're ready to use it, as the flesh discolors rapidly. If it's fresh, it's not necessary to salt eggplant before cooking.

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  • ALR9239416DW
    15 APR, 2018
    I cooked the eggplant on a gas grill for the appropriate time but it needed another 5-6 minutes. The yogurt sauce asks that you grate a medium cucumber. I tried this with a 4-sided grater and another one-sided grater. Neither worked to do more than make a green water. I’d recommend mincing the cucumber and squeezing it dry. The sauce seems quite bland. I won’t be making it again.
    Reply
  • RKK
    24 OCT, 2010
    I was very clever and bought blueberry Greek Yogurt. That being said, I made this sauce with sour cream. It was very good, but perhaps a bit too much lemon (I used the juice from a rather small lemon, so ~2T. My family thought the sauce would lend itself well to a bit of dill weed as well.
    Reply

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