Back to motorhome cooking. Quick and easy to prepare, this dish can be served both as a side dish or as salad (meze), it is based on two typical Mediterranean ingredients: eggplant and yogurt.
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It couldn’t be easier than this! Take a nonstick pan and sauté in a few tablespoons of olive oil two cloves of garlic, in the meantime cut into small chunks a large eggplant (the type does not matter) and put them in the pan, sprinkle with salt, stir, cover and cook over low heat, stirring occasionally until the eggplants are soft and get a dark color. Let them cool down.
Take a Greek yogurt (of any kind) add a pinch of salt, chopped fresh mint if you like and stir well.
Discard the garlic from the eggplant and place them in a dish, pour over the yogurt sauce and sprinkle with paprika at will and a dash of extra virgin olive oil. Done!
In Greece, eggplants are less bitter than usual and they rarely need to be left to drain with salt before being cooked. Try it 🙂
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