Recipe: Roasted Eggplant with a Yogurt-Turmeric Sauce

Recipe Source: Batmanglij, Najmieh.  From Persia to Napa.  Mage Publishers, Washington DC, 2006 p. 118

I served this at a recent Sunday open house.  I chose the recipe because I came up with some interesting looking eggplants at the Brookline farmers' market and wanted to see how they'd work out.  My friend Carol, who is a big fan of eggplant, usually makes it to the open house, so I knew that at least someone would enjoy this! 

Of course, I made a few changes, one of which was to the sauce.  Not being able to find any of my saffron (long story), I just increased the amount of turmeric.  When I tasted the combination by itself, I made a face and said, "Ick."  Then I decided that maybe I should get another opinion before I rejected the sauce, so I had Carol try it.  She too made a face and said, "Ick."  I looked at the finished dish without the sauce and said, "Well that looks like ****."  On a whim I grabbed a fork, stuck an eggplant chunk onto it, and tried them together.  It actually worked! 

I made a few other changes too.  The original recipe called for kashk, a Persian sun-dried yogurt, to be diluted with water.  I hadn't any kashk.  I used fat-free Greek yogurt instead.  I know that this is wildly inauthentic and distinctly not the same, but it's what I had and seems to have worked reasonably well under the circumstances.  I used green garlic, because I like it best.  I used a lot less oil than originally called for.  Finally, I omitted the mint, because my husband is allergic.  The result was a reasonably tasty and definitely distinctive side dish.   

Roasted Eggplant in a Yogurt-Turmeric Sauce (serves 12; approx. $0.89/serving)

6 Italian eggplants (I actually used 3 white, thin eggplants and 3 purple and white, globe-style eggplants)

3 tablespoons olive oil

3 large onions, thinly sliced

1 head green garlic, crushed

1 teaspoon turmeric

1 teaspoon kosher salt

1 teaspoon black pepper

1 cup fat-free Greek yogurt

1 teaspoon turmeric

1 cup walnuts

1 cup fat-free Greek yogurt

1 cup pitted dates

Equipment:

• Wide roasting pan
• Kitchen towel
• Bowl
• Whisk
• Wok or saute pan

1. Cut the eggplants into small pieces.  There is no real need to peel them.
2. Spread the eggplant pieces onto the kitchen towel and sprinkle with the salt.  (A colander would work just as well.)  Let them sit at least 20 minutes.  This should remove any bitterness in the eggplant.
3. Preheat the oven to 350 degrees.
4. Heat the oil and saute the onions and garlic until soft.  The original recipe said to get them to "golden brown," but this variety of onion has never gotten to golden-brown for me.  I used my judgment instead. 
5. Remove from heat and add the first teaspoon of turmeric and pepper. 
6. In the baking dish, alternate layers of the eggplants and the onion mixture, adding some of the first cup of yogurt as you go.  It will be very difficult, at best, to actually layer that yogurt.
7. Bake 40 minutes.
8. When you are ready to serve, whisk the second cup of yogurt and teaspoon of turmeric together in the bowl. 
9. Transfer the eggplant to the serving dish. 
10. Drizzle the sauce on top in an attractive manner - a little goes a long way and you may have some left over. 
11. Scatter the walnuts and dates over the mixture.
12. Serve.

Comments

[Angie's Recipes]

I had some kidney beans salad for the lunch too, but it's just a simple one with some greens. Your salad is perfect for my dinner!
Angie's Recipes

[nora@ffr]

vat a perfect salad!! i love the combo!! yogurt turmeric sauce sound delish. i shud give a try this weekend!
cheers and have great weekend!!

[Fearless Kitchen]

Nora - Thanks! Remember, the turmeric yogurt sauce only works WITH SOMETHING. By itself... ick. :)

Angie - Thanks!

[Tortellini recipes]

That looks so lovely. I've just gotten into making pesto of all sorts and this one looks like a winner.