The Salad Master - DDV Culinary

Low Fat Smoked Eggplant and Yogurt1 medium eggplant, peeled and chopped1/2 cup lightly salted water1 1/2 cups plain regular or low−fat yogurt1 small bunch green onions, diced1/2 bunch cilantro, diced1 teaspoon ground black peppersalt to taste1/4 teaspoon paprika1 piece charcoal1 − 5x5 inch piece aluminum foil1 tablespoon margarine or shorteningIn a pot over medium heat, add the eggplant and water; cookuntil tender and the water evaporates. Mash the eggplant so nolarge chunks remain. Allow to cool completely.In a large bowl, add the yogurt, mashed eggplant, green onions,cilantro, pepper and salt; mix well.To smoke the salad, heat the charcoal over open flame until grayand reddish in color. Place the piece of foil in the eggplantsalad (make room in the center for the foil). Place the hot charcoalon the piece of foil in the bowl. Add the margarine on top of thecharcoal and cover salad bowl immediately. Allow to smoke for10 minutes; remove charcoal.Chill the salad in the refrigerator and garnish with fresh choppedcilantro and a sprinkle of paprika.E−Cookbooks Home | Free Newsletter | Food & Cooking Mousepads | Email UsLow Fat Smoked Eggplant and Yogurt 88