Grilled Eggplant with Garlic Yogurt

Ingredients

• 3 eggplants
• Salt
• 8 tbsp olive oil
• 1 onion
• 5 garlic cloves
• 1 red chili pepper
• 3 tbsp white wine vinegar
• 2 tbsp freshly chopped parsley
• black pepper
• 200 g yogurt (1.5% fat)

Instructions

1. 1.

   Wash, trim and slice the eggplants into 1.5 cm thick rounds. Sprinkle with salt and let sit for 15 minutes to draw out liquid; then pat dry. Heat 4 tbsp olive oil in a pan and fry the eggplant slices in batches, browning each side for 2–3 minutes. Remove and drain on paper towels.

2. 2.

   For the marinara, peel and finely chop the onion and two garlic cloves. Wash, deseed and slice the chili into thin strips. Mix remaining oil, vinegar, onion and garlic cubes, chili strips and 1 tbsp parsley; season with salt and pepper.

3. 3.

   To make the garlic sauce, peel and finely mince the remaining garlic cloves. Whisk the yogurt with the minced garlic, leftover parsley, salt and pepper.

4. 4.

   Arrange the eggplant slices on plates, drizzle with marinara and serve topped with garlic yogurt sauce.