I received this recipe in my email in early November from one of my favorite food blogs; Tasting Table. I made it once just to try it out and I liked it so much that I decided to make it again for Thanksgiving as a pre meal snack. If you enjoy eggplant and Greek yogurt and the flavors of the Mediterranean you will enjoy this. Here is the excerpt from the email I received:
Lone Star Plate
Spain and India converge in Texas
It seems far-fetched that a Texan would launch a restaurant that blends the flavors of India, Spain and the Middle East–but that’s exactly what chef Stephan Pyles has done at his newest Dallas restaurant, Samar. Since its opening, his menu has garnered local fans and attracted visiting fooderati intrigued by the restaurant’s buzz. And though the concept sounds convoluted, the food is simply inspired. Pyles’s take on moutabal–a Lebanese eggplant dip–borrows from the eastern Mediterranean pantry and is served with Indian naan. The flavors are complex, but the recipe is effortless.
I served this with pita chips instead of naan, but you can serve it with whatever you choose.
Preheat the broiler to high and position a rack 4 to 6 inches beneath it.
- 1 large eggplant (about 1½ pounds)
- 1 garlic clove, minced
- ½ teaspoon salt
- 1 teaspoon extra-virgin olive oil
- ¾ cup Greek yogurt
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely chopped mint leaves