Smoky Eggplant Salad With Yogurt and Mint

• 2 pounds medium-size eggplants
• 1 teaspoon kosher salt
• 3 garlic cloves, minced
• 2 tablespoons lemon juice
• 3 tablespoons extra-virgin olive oil, plus more for garnish
• 1/2 cup plain whole yogurt
• 1 teaspoon crumbled dried mint
• 1 tablespoon pomegranate molasses, optional
• 1 tablespoon roughly chopped mint, for garnish
• 1 tablespoon roughly chopped parsley, for garnish
• Red pepper flakes, for garnish

1. Put the whole eggplants on a barbecue grate over hot coals.
2. Turning frequently, cook until the skin is completely blackened and charred and eggplants begin to soften and collapse, about 10 minutes.
3. Alternatively cook them directly on a stovetop burner or under the broiler.
4. Set aside to cool.
5. Cut eggplants in quarters top to bottom and carefully separate the flesh from the skin with a spoon or paring knife.
6. Discard the charred skin.
7. Chop flesh roughly with a large knife or in a food processor and put it in a fine-meshed sieve to drain excess liquid.
8. Transfer eggplants to a mixing bowl.
9. Add salt, garlic, lemon juice, olive oil, yogurt and dried mint.
10. Mix well, then set aside to rest for a few minutes.
11. Check seasoning and adjust.
12. Put mixture in a low serving bowl.
13. Drizzle with pomegranate molasses, if using, and 1 tablespoon olive oil.
14. Sprinkle with chopped mint and parsley and a pinch of red pepper flakes.

eggplants, kosher salt, garlic, lemon juice, extravirgin olive oil, whole yogurt, mint, pomegranate molasses, mint, parsley, red pepper

Taken from cooking.nytimes.com/recipes/1017548 (may not work)