|Eggplants||2 Small (White / Purple Colored, Round / Oval Shape)|
|Plain yogurt||2 1⁄2 Cup (40 tbs)|
|Mint sprig||1 Large|
|Mint leaves||4 Small (For Garnish)|
1 Set up a steamer ready for cooking the vegetables.
2 In a large pan, bring salted water to a boil.
3 Trim and peel the eggplants.
4 Cut the flesh into 3/4 in cubes.
5 Put them in the steamer and steam for 10 minutes.
6 Remove the root end and outermost layer of the scallion.
7 Cut the inner, tender parts of the bulb and leaves into very thin rings.
8 Blanch these for 5 seconds in boiling salted water and drain.
9 In a large bowl, mix the scallion with the yogurt.
10 Add 1 tsp salt and plenty of freshly ground pepper.
11 Mix very thoroughly.
12 Stir in 1 1/2 tbsp chopped mint.
13 In a large bowl, place the cooked eggplant cubes.
14 Mash them coarsely with a fork or potato masher, and allow to cool.
15 Combine them with the yogurt.
16 Add a little more salt and pepper if needed.
17 Transfer to a serving dish.
18 Decorate with small mint leaves.
19 Tastes best when chilled.
Calories 131 Calories from Fat 43
% Daily Value*
Total Fat 5 g7.6%
Saturated Fat 3 g15.1%
Trans Fat 0 g
Cholesterol 18.4 mg6.1%
Sodium 168.8 mg7%
Total Carbohydrates 17 g5.7%
Dietary Fiber 6.2 g24.7%
Sugars 10.8 g
Protein 7 g13.6%
Vitamin A 5.6% Vitamin C 9.9%
Calcium 19.3% Iron 3.4%
*Based on a 2000 Calorie diet