Baked Finger Eggplants, Yogurt, and Cucumber

Reprinted with permission from Tender: A Cook and His Vegetable Patch by Nigel Slater, copyright (c) 2009. Published by Ten Speed Press, a division of Random House, Inc. Photograph by Jonathan Lovekin.
TOTAL TIME: 55 min
Prep: 15 min
Inactive Prep: --
Cook: 40 min
 
YIELD: Enough for 4
LEVEL: Easy

ingredients

  • About 8 finger eggplants
  • Olive oil
  • FOR THE YOGURT:
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    Preheat the oven to 400 degrees F (200 degrees C). Wipe the eggplants and cut them in half lengthwise. Pour a thin layer of olive oil into a baking pan and place the eggplants, cut side down, in the oil. Bake until soft and squishy, about forty minutes.

    To make the cucumber yogurt, wipe the cucumber half and grate coarsely. Sprinkle lightly with salt and set aside in a colander for half an hour. Squeeze the cucumber dry in the palm of your hand, then stir it into the yogurt. Peel and finely crush the garlic, chop the mint leaves, and stir both into the cucumber and yogurt. Toast the black onion seeds lightly in a nonstick pan. Transfer the yogurt to a serving bowl and sprinkle with the onion seeds.

    Serve the eggplants on plates with the cucumber yogurt. Spread some of the baked eggplant onto a piece of the bread, spoon over a little of the yogurt, and eat.

    Photograph by Jonathan Lovekin

    Recipe courtesy of Tender: A Cook and His Vegetable Patch by Nigel Slater.

    Explore More On

    All Topics

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Simply Laura

    Get Cooking Channel on your TV.