Preparation time: 10 minutes
Eggplant stands-30 minutes
Cooking time: 6 minutes Prepared dish chills for 3 hours
2 small eggplants, peeled and cubed
1 teaspoon salt
6 tablespoons olive oil
1 tablespoon garlic, minced
1/4 cup onion, minced
2 tablespoons lemon juice
2 tablespoons fresh parsley, chopped
1/2 pint Greek yogurt
1 tablespoon chopped fresh mint for garnish
as needed thinly sliced whole grain dark wheat bread
Put the eggplant cubes in a non-metallic colander. Salt cubes lightly, then cover colander with a cloth and rest over a plate (or in the sink) for 30 minutes.
Drain eggplant thoroughly and dry on absorbent paper.
Heat 1/2 the oil in a frying pan. Add the eggplant and sauté over moderate heat until tender, about 6 minutes. Remove from heat.
In a mixing bowl, combine the sautéed eggplant, garlic, onion, lemon juice and remaining olive oil. Toss until well mixed.
Stir in the parsley and yogurt. Adjust seasonings.
Transfer the eggplant to a serving bowl, cover and refrigerate for at least 3 hours.
Serve at room temperature, garnished with chopped fresh mint and accompanied with dark wheat bread.