How to mezze
In her “Ripe Figs” cookbook, writer Yasmin Khan offers tips for the perfect Eastern Mediterranean mezze platter.
Garlicky Eggplant Salad
3 large eggplants
1 cup full-fat Greek yogurt
1 fat garlic clove, minced
1 tablespoon chopped parsley leaves, plus more for garnish
1 tablespoon extra-virgin olive oil, plus more to serve salt and black pepper to taste
Serves 4, as part of a mezze, or as a side dish
Preheat the oven to 425 degrees.
Pierce each eggplant with a fork all over, then place on a baking sheet and roast 1 hour, or until completely soft. You want the eggplants to completely collapse in on themselves and for the skins to be charred. Remove the eggplants from the oven, slice them in half with a knife and let cool.
Once they are completely cold, scoop out the eggplant flesh with a spoon.
Discard the eggplant skins and roughly chop any big pieces of eggplant pulp. Place this in a serving bowl and add the yogurt, garlic, parsley, 3⁄4 teaspoon salt, ½ teaspoon black pepper and the olive oil. Stir well with a fork to get everything evenly combined and then taste to adjust the seasoning.
Cover with a plate or plastic wrap and pop it in the refrigerator, letting it rest for at least 1 hour before serving. Finish with a drizzle of olive oil and a smattering of chopped parsley.
Source: “Ripe Figs” by Yasmin Khan (W.W. Norton & Co., $35)