TART AND SPICY ROASTED EGGPLANT SALAD

Tart and Spicy Roasted Eggplant Salad image

_Melitzanasalata_ This is similar to the well-known Lebanese eggplant puree called baba ghanouj but the addition of yogurt and green chilies gives it a pleasantly tangy spice. If you have a fireplace or an outdoor grill, roast the eggplant over live coals for a delectably smoky aroma. Select eggplants with smooth, shiny skins that are hefty for their size. Eggplant doesn't store well so be sure to use any you buy within a day or two; keep cool, but don't refrigerate-that only hastens deterioration. Fresh green poblano peppers are best in this recipe, but if you cannot find them, use jalapeños or serranos-as long as they are agreeably spicy but not fiery hot.

Provided by Nancy Harmon Jenkins

Yield Makes about 2 cups; 8 servings as part of a meze

Number Of Ingredients 7

Ingredients

1 pound eggplant (1 medium eggplant)
2 spicy but not fiery green chilies, such as poblanos
1/2 cup plain yogurt (nonfat or low-fat is fine)
2 tablespoons extra-virgin olive oil
juice of 1/2 lemon, or more to taste (about 1 tablespoon)
1 large garlic clove, chopped
1 teaspoon sea salt

Steps:

If you have a charcoal or other type of grill, or a fireplace, light a fire in plenty of time to have hot coals by the time you're ready to roast the eggplants. Otherwise, preheat your oven to 375 degrees.
Using a fork, prick the eggplant at least an inch deep in a dozen places. (This is important. I once had a large unpricked eggplant explode in my oven; the cleanup took days.)
Set the eggplant on a grill about 8 inches above the coals, or place on a rack in the preheated oven. Roast the eggplant on the grill for about 20 minutes, turning frequently, until the outside is black and charred and the inside is tender all the way through. In the oven, it will take 40 minutes and should also be turned frequently.
At the same time, roast and peel the chilies. Trim them of seeds and white membranes. Any juices from the chilies should be kept to add to the eggplant puree. Slice one of the chilies into narrow strips and set aside. Chop the other one roughly.
When the eggplant is cool enough to handle, strip away and discard the dark skin and mash the flesh with a potato masher or an immersion blender, gradually mixing in the yogurt, olive oil, lemon juice, and any juices from the chilies.
Combine the garlic and salt in a mortar and pound to a paste. Add the chopped chilies to the mortar and crush with the paste. (You may use a blender or food processor for this step if you wish, but don't put the eggplant into the blender; the texture is much better when it's done by hand.) Fold the chili-garlic mixture into the eggplant. Transfer to a serving bowl and garnish with the chili strips, like the spokes of a wheel.
Melitzanasalata could also be served as a side dish with meat, especially lamb, in which case it will make 4 to 6 servings.