Grilled Eggplant with Almond Salsa

This is a riff of a recipe I found in the NYT. If you are vegan leave swap out vegan mozzarella and vegan yogurt. Melt the mozzarella on the eggplant in the broiler for a minute or two.

  • 3 small or 2 medium Italian eggplant
  • Kosher salt
  • ½ cup plain, full-fat Greek yogurt
  • Juice of 1/2 lemon, plus more for serving
  • 4 garlic cloves, minced
  • Olive oil
  • 1 bunch of mint
  • Black pepper
  • ⅔ cup roughly chopped almonds, toasted
  • 3 tablespoons red-wine vinegar
  • 1 Fresno or Serrano pepper, minced
  • 8 ounces halloumi cheese, sliced
  • Pita bread, for serving

Line a colander with paper towels or a clean dishcloth. Slice the eggplant into 3/4- to 1-inch rounds, place in the colander and sprinkle with salt. Set aside for 20 to 30 minutes, until water beads on top of the eggplant.

In a medium bowl, mix the yogurt with the lemon juice, 2 garlic clove, 1 tsp olive oil and 1 tbsp of the torn mint. Season with salt and pepper to taste and set aside.

Place the nuts in medium bowl, then add the red-wine vinegar, 1 tablespoon olive oil, minced garlic clove and Fresno pepper. Mix and season with salt to taste.

Heat a grill over high heat and spray with olive oil. Cook the eggplant and cheese about 3 -4 min pee side until nicely charred.

To serve, spread some on the yogurt mixture on a plate, top with eggplant and cheese and drill with almond salsa.

Serves 4.

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