If possible, use Greek oregano in this recipe—it’s spicier and more piquant than standard oregano.
- 4 T. olive oil, divided
- 2 pounds eggplant, peeled and cut into 1-inch cubes
- 1 ounce whole, unpeeled garlic cloves
- 1 cup thick, Greek-style plain yogurt, room temperature
- 2 T. minced fresh oregano
- 1 T. minced fresh mint
- scant 1/4 tsp. salt
- 1/2 tsp. coarsely ground black pepper
- 1 to 2 T. chicken stock or vegetable broth
- oregano or mint leaves for garnish
Preheat oven to 400 degrees F. Use 1 tablespoon oil to grease glass baking dish(es), as needed to arrange eggplant chunks in single layer. Brush chunks all over with remaining oil. Cover dishes tightly with foil.
Place unpeeled garlic cloves in single layer in a separate small glass baking dish; cover with foil.
Place eggplant and garlic in oven. After 15 minutes, remove foil from eggplant and stir, making sure chunks remain in a single layer. Bake, uncovered, for an additional 15 minutes. Remove eggplant from oven and let cool.
Depending on the size of your garlic cloves, they should be done or close to done—press cloves with fork to check for doneness. When soft, remove from oven, uncover and cool.
Place yogurt, herbs, salt and pepper in blender or food processor. When garlic cloves are cool enough to handle, use kitchen shears to snip off one end, and squeeze top of clove to extrude soft garlic from skin. Add to yogurt mixture and purée until thoroughly blended. Depending on the type of yogurt you use, the mixture may be thick and difficult to process; if so, add stock or broth to achieve the consistency of a creamy salad dressing.
When eggplant chunks have cooled to room temperature, top with dressing, stirring gently to coat, and place in serving bowl. Garnish with whole oregano or mint leaves.