Sheikh Mushatah Grilled Eggplants with Yogurt Sauce

IN ARABIC, THIS RECIPE is literally called “the sheikh who lays on his back.” The sheikh is the eggplant, which is so important to syrian cuisine. Combined with garlic yogurt (which is delicious on practically everything), you have one of the best dishes ever! The ingredients are similar to those in moutabal but because the eggplants are broiled rather than charred over an open flame, the flavors are completely different. Eggplants 2, halved lengthwise

Extra-Virgin Olive Oil 2 Tbs

Salt and Pepper

For The Yogurt Sauce

Greek Yogurt 2⁄3 cup Tahini 3 Tbs

Organic Lemon juice of 1 Garlic 2 cloves, pressed

Salt

To Serve

Tomato 1, diced Flat-Leaf Parsley 1 handful, chopped

Extra-Virgin Olive Oil 1 Tbs Organic Lemon zest of 1 Green Tarator 4 Tbs Pine Nuts 2 Tbs, toasted

1 PREHEAT the broiler.

2 RUB the eggplant halves with olive oil and then liberally sprinkle with salt and pepper. Broil for 20–30 minutes until they are cooked and the edges are somewhat charred. You can also do this on the grill.

3 FOR the sauce, mix together the yogurt, tahini, lemon juice and garlic in a bowl. Thin the mixture with 2–4 tablespoons of water. Add salt to taste.

4 MAKE the salad by tossing the tomato and parsley with extravirgin olive oil and lemon zest.

5 ARRANGE the grilled eggplant halves on a plate or in a large dish, top them first with the yogurt sauce and then the green tarator. Sprinkle with the tomato-parsley salad and toasted pine nuts.