1 (1.5-pound) eggplant
1 tablespoon olive oil
1 tomato, peeled, seeded, and diced
⅓ cup finely chopped scallions
1 ¼ cup plain Greek yogurt
¼ teaspoon salt, plus more to taste
3 tablespoons peanut oil
1 tablespoon ginger, minced
½ teaspoon cayenne
⅓ cup chopped fresh cilantro
1 ½ teaspoons ground cumin
Paprika, to taste
Recipe and photo courtesy of The Peanut Institute [1].
Links
[1] http://peanutpower.org/smoked-eggplant-and-yogurt-salad/