Ingredients
- 2 eggplants
- ½ cup good quality Greek or Lebanese yogurt
- ¼ cup freshly squeezed lemon juice
- ¼ cup chopped fresh parsley
- 8 (yes, 8) large cloves of garlic, mashed
- Salt and pepper to taste
Preparation
Prepare eggplant as instructed above. When the eggplant has been scraped out of skin, place in colander to drain as much liquid off as possible.
Lightly chop eggplant then add all ingredients and toss lightly but enough to mix thoroughly.
This is an excellent salad with grilled lamb or a hearty grilled fish. Also good by itself on flatbread or naan.
