Smoky Eggplant Salad With Yogurt and Mint

1. 1

   Put the whole eggplants on a barbecue grate over hot coals.

2. 2

   Turning frequently, cook until the skin is completely blackened and charred and eggplants begin to soften and collapse, about 10 minutes.

3. 3

   Alternatively cook them directly on a stovetop burner or under the broiler.

4. 4

   Set aside to cool.

5. 5

   Cut eggplants in quarters top to bottom and carefully separate the flesh from the skin with a spoon or paring knife.

6. 6

   Discard the charred skin.

7. 7

   Chop flesh roughly with a large knife or in a food processor and put it in a fine-meshed sieve to drain excess liquid.

8. 8

   Transfer eggplants to a mixing bowl.

9. 9

   Add salt, garlic, lemon juice, olive oil, yogurt and dried mint.

10. 10

    Mix well, then set aside to rest for a few minutes.

11. 11

    Check seasoning and adjust.

12. 12

    Put mixture in a low serving bowl.

13. 13

    Drizzle with pomegranate molasses, if using, and 1 tablespoon olive oil.

14. 14

    Sprinkle with chopped mint and parsley and a pinch of red pepper flakes.

* Per serving · 4 servings · Values may vary.