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Eggplant with Crispy Garlic, Yogurt + Herbs

I’ve been in a such an eggplant mood these days. In the last couple of weeks, I’ve made this salad, an even easier version of eggplant Parmesan (that I ate before I had time to take a photograph), and now, this. But when eggplant’s only $1 apiece, I’m going to keep on buying it, even though it’s still a little early in the season.


Which might be weird in some parts of the world, but in Texas, right now it feels like summer even though it’s not, and I’m craving summery things like this. I switched to iced coffee awhile back.


This is one of those recipes that Ottolenghi does so well — a simple take on a Middle Eastern dish that’s easy to make, doesn’t take forever to put together, and is completely satisfying, because you’ve got the heat of chiles and garlic (plus the crunch), the cool yogurt, the bright herbs, and the roasted eggplant underneath it all. I’m planning to make this all summer, so if you come to my house, you’ll probably get some of this.