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Yogurt with Roasted Eggplant

2 scallions
1 medium-sized eggplant (about 3/4 pound)
2 cups plain yogurt
1 clove garlic, peeled and mashed to a pulp
3 Tbsp. minced fresh mint
3/4 to 1 tsp salt
2 Tbsp. olive oil
Freshly ground black pepper

Cut the scallions into paper-thin rounds three-quarters of the way
up their green sections. Put in a bowl. Pour 4 cups of ice water
over them. Cover and refrigerate for an hour. Prick the eggplant
in five to six places with a fork. Now lay it directly over or
under a flame. If you are roasting it on top of the stove, keep
the heat on low. If you are roasting it under the broiler, keep
the eggplant a few inches away from the heat. As one side gets
charred, turn the eggplant over slightly, using a pair of tongs to
do so. Roast the entire eggplant this way. It should turn very limp
by the time it is done. Peel the eggplant under cold running water
and leave it to drain in a colander for 5 minutes. Then mince the
flesh. Put the yogurt in a bowl and beat lightly with a fork or
a whisk until smooth and creamy. Add the eggplant, garlic, mint,
salt, olive oil, and black pepper. Drain the scallions and pat dry.
Add them to the yogurt and mix. Serve at room temperature or

Serves 6.


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