Roasted Eggplant with Dill, Yogurt, and Walnuts

Dill, yogurt, and walnuts take this roasted eggplant in a very different direction. Serve it with flatbreads or crackers before dinner or with dinner. 1,5 cups

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Step 1

Heat the oven to 425°F. Make four or five short incisions in the eggplants. Thinly slice one of the garlic cloves and insert a slice in each incision. Roast the eggplants in the oven until they’ve collapsed, 30 to 40 minutes, depending on the size of the vegetable.

Step 2

Meanwhile, toast the walnuts on a small sheet pan. Watch them carefully in that hot oven. They’ll burn easily. Once toasted, chop them lightly.

Step 3

Pound the remaining garlic with ½ teaspoon of salt in a large mortar until smooth. Add the dill and olive oil and work it into a rough purée. Peel the eggplant and add the flesh to the mortar; pound just enough to make a coarse purée. Stir in the yogurt, fold in the nuts, and season with salt and pepper to taste.