Yogurt dishes are great in the summer. Here is one that adds some eggplant for added texture.
- 1 eggplant
- 3 cups plain yogurt
- salt and pepper to taste
- 1/8 teaspoon cayenne pepper
- 1 tablespoon chopped fresh mint
Peel and cut the eggplant into 1-inch cubes. Steam the eggplant cubes in a steamer basket over a pan of boiling water. Cover the pan and steam for 10 minutes. I use a Norpro Stainless-Steel Expandable Vegetable Steamer in my Calphalon One Infused Anodized 5-Quart Sauté Pan with Lid. The basket works in so many of my pots and pans. In this case the wide saute pan is perfect to keep the eggplant all in one layer.
After steaming the eggplant, let it cool so it won’t curdle the yogurt. Meanwhile beat the yogurt with the salt, black pepper, mint, and cayenne until it is creamy. Once the eggplant has cooled mash it with a fork or potato masher and mix it into the yogurt.
Serve cold. This mates perfectly with barbecue or Indian food.