Name: Charred Eggplant with Olive-Caper Salsa and Herbed Yogurt
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 medium eggplants; 2 tbsp olive oil, plus more for finishing; 1/4 tsp kosher salt, plus more to taste; 1/4 tsp black pepper; 1/2 cup Greek yogurt; 1 small garlic clove, minced; 1 tbsp lemon juice; 2 tbsp fresh parsley, chopped; 1 tbsp fresh mint, chopped; 1/4 cup pitted green olives, chopped; 1 tbsp capers, rinsed and chopped; 4 anchovy fillets, finely chopped (optional, can omit for vegetarian); 1/2 tsp red pepper flakes (optional); Zest of 1 lemon

Charred Eggplant with Olive-Caper Salsa and Herbed Yogurt

Peter

This dish transforms the humble eggplant into a Mediterranean showstopper, inspired by Venetian cicchetti. By charring the eggplant until its edges are blackened, you unlock a smoky, savory depth that pairs beautifully with a briny olive-caper salsa and a cooling herbed yogurt. The optional anchovies add an umami punch—a classic Venetian trick—while fresh lemon and herbs keep things vibrant and summery. It’s a dazzling vegetarian-friendly (just omit anchovies) main or side, perfect for a warm California evening.

Ingredients

Instructions

Preheat a grill pan or outdoor grill over high heat until very hot.
Slice eggplants lengthwise into 3/4-inch thick slabs. Brush both sides with olive oil, and sprinkle with salt and pepper.
Char eggplant slices on the grill, 3-4 minutes per side, until deeply browned and tender with edges blackened. Transfer to a platter.
While eggplant cooks, mix Greek yogurt, minced garlic, lemon juice, parsley, and mint in a bowl. Season with a pinch of salt and set aside.
In a small bowl, combine olives, capers, anchovies (if using), red pepper flakes, and lemon zest with 1 tbsp olive oil.
Arrange charred eggplant slices on a serving platter. Dollop herbed yogurt over the top and spoon the olive-caper salsa generously over each piece.
Drizzle with a final flourish of good olive oil and scatter extra herbs if desired. Serve warm or at room temperature.