Revisionist History Eggplant

Nutrition values are AI-estimated based on ingredients.

• Kosher salt, for seasoning
• 2 medium Italian eggplant, about 2 pounds
• 1 small white onion, about 8 ounces
• Pinch of sugar
• 3 lemons, divided
• 2 teaspoons sherry vinegar
• 1 teaspoon Aleppo pepper, plus more for serving
• ½ cup extra-virgin olive oil, divided, plus more for drizzling
• 1 cup Labne or Greek yogurt
• 1 garlic clove
• Honey, for drizzling
• Mint leaves, for serving

1. 1Slice eggplant into thick rounds, salt generously, and press to drain for at least 30 minutes.
2. 2Thinly slice white onion and combine with lemon juice, sherry vinegar, Aleppo pepper, sugar, and salt to quick pickle.
3. 3Grate garlic into labne or Greek yogurt, season with salt and a pinch of Aleppo pepper, then spread onto a serving platter.
4. 4Pat eggplant slices dry thoroughly, then shallow fry in olive oil until golden brown and tender.
5. 5Arrange the fried eggplant slices over the prepared yogurt base.
6. 6Top the eggplant with the quick-pickled onions and fresh mint leaves.
7. 7Drizzle generously with honey and extra-virgin olive oil before serving.

These instructions are our analysis of the original video. Watch on YouTube →