Not an understatement: this Afghani eggplant dish is dangerous. The punchy relish is simple, but seriously flavorful. Red wine vinegar brings it to life, but the garlic is the star. I once added 2 cloves instead of 1, and it was a huge mistake (for the first time in my life) - 1 clove is the perfect amount for this recipe. The parsley is used just to balance out the sourness of the tomatoes, but its flavor also shines through, giving the dish an overall fresh and summery aesthetic. The yogurt just adds this luscious creaminess, but also allows any excess oils and juices to pool on the plate so you can sop it up more easily with some pita bread when the eggplant is gone.
The dish is vegetarian and gluten free, and surprisingly light considering the heft of the eggplants, so it’s perfect for a shared appetizer or a a whole individual meal. Serve it with fresh warmed pita, crispy fried pita chips, rice, couscous, quinoa, or even a bowl of cooked pasta for the perfect quick weeknight meal.
Butter Count: Kill em with Eggplant
INGREDIENTS:
1 Tbsp olive oil, plus more for drizzling, divided
1 large eggplant
1 clove garlic
1/4 cup fresh parsley
1 cup cherry tomatoes
2 tsp red wine vinegar
1/2 cup plain greek yogurt
Lemon juice to taste
INSTRUCTIONS:
Preheat the oven to 425F.
Cut the eggplant into quarters and place them on a baking sheet, cut side down. Season with salt and pepper and drizzle with olive oil.
Roast the eggplant for 25 minutes, and then flip and roast another 10 minutes. Remove from the oven and allow to cool at least 5 minutes.
While the eggplant is in the oven, prepare the relish: Add the garlic, parsley, and cherry tomatoes to a blender or food processor. Pulse several times until the mixture has achieved your preferred consistency.
Add 1 Tbsp olive oil and the red wine vinegar and pulse again, no more than 5 pulses.
Spread the yogurt onto a serving dish. Place the eggplant onto the yogurt. Pour the relish over the eggplant. Squeeze some fresh lemon juice over the top, if desired.