Mark Bittmans Grilled Eggplant Salad With Yogurt

1. 1

   Start a charcoal or wood fire or preheat a gas grill or broiler; rack should be no more than 4 inches from heat source.

2. 2

   Cut eggplants in half lengthwise up to stem, but do not cut through.

3. 3

   Spread about 2/3 of the onion and garlic between the eggplant halves and press the two sides back together.

4. 4

   Grill eggplants, turning once or twice, until they are blackened and collapsed, 10 to 15 minutes.

5. 5

   Do not worry if skin burns a bit.

6. 6

   Meanwhile, mix remaining garlic and onion with yogurt; season to taste with salt, pepper and a little cayenne.

7. 7

   When cooked, let eggplants cool a bit, then peel off skins and let cool further.

8. 8

   Roughly chop eggplants, then mix with yogurt dressing.

9. 9

   Serve at room temperature or chill if you like; in either case, garnish with parsley or mint

* Per serving · 4 servings · Values may vary.

No additional tips available.