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Eggplant Pasta in Yogurt Mint Sauce
This recipe is adapted from a simple Turkish dish of grilled eggplant topped with yogurt sauce. If you can,’ try grilling the eggplant for a richer, smoky flavor. Many recipes also add ground beef or lamb to the dish.
- 1 large or 2-3 medium eggplant
- 1 teaspoon balsamic vinegar
- 1 tablespoon oil
- 1 1/4 cups plain yogurt
- Juice from one lemon
- 2 cloves garlic, minced
- 1 tablespoon fresh mint, chopped
- 1 teaspoon chile flakes, optional
- 1 package pasta, cooked and drained
- Salt and pepper to taste
Prepare the yogurt sauce first, up to a day ahead of time. Stir together yogurt, lemon juice, garlic, about half the mint, and chile flakes if using. Set aside. While pasta is boiling, prepare eggplant. If you are going to grill the eggplant, slice it in lengthwise strips and marinate briefly in oil, vinegar and salt and pepper. Grill over hot coals until browned on both sides. Chop into bite size pieces and proceed with recipe. To cook on the stovetop, heat oil in a large skillet and add chopped eggplant.
Stir to coat in oil, then cover and cook, stirring occasionally, until beginning to soften and brown. Mix vinegar with about 1 tablespoon of water and pour over eggplant. Cover and let steam until completely cooked through. In a large bowl toss together cooked pasta, eggplant and yogurt sauce. Serve sprinkled with remaining mint.
Submitted by Sara Jones, Tucson CSA