Target: 6 × 4 inches · landscape

Charred Eggplant and Tomato Salad with Herbed Yogurt

48 min · 4 servings

Ingredients

□ 2 medium eggplants (about 2 lb total)

□ 3 tbsp extra-virgin olive oil, divided

□ 1 tsp kosher salt, divided

□ 1/2 tsp freshly ground black pepper

□ 1 lb ripe tomatoes

□ 1 tbsp red wine vinegar

□ 1 1/2 cups plain whole-milk Greek yogurt

□ 1 small garlic clove, finely grated

□ 1 lemon

□ 2 tbsp chopped fresh mint

□ 2 tbsp chopped fresh dill

□ 1 tbsp chopped fresh flat-leaf parsley

1. Heat broiler, grill, or skillet. Cut eggplant into 3/4-inch planks; brush with 2 tbsp oil and season with 1/2 tsp salt and pepper.

2. Char eggplant until deeply marked and tender. Separately toss tomato wedges with 1 tbsp oil, vinegar, and 1/4 tsp salt; stand 10 minutes.

3. Mix yogurt with garlic, lemon zest and juice, mint, dill, and 1/4 tsp salt. Rest eggplant 5 minutes, then cut into pieces.

4. Spread yogurt on a platter; top with eggplant and tomatoes and spoon over their juices. Finish with parsley; serve warm or at room temperature.

Cook’s note: Pull eggplant when fully yielding; dark marks add smoke, while a tender center keeps it moist.