Yogurt With Roasted Eggplant
Cut the scallions into paper-thin rounds three-quarters of
the way up their green sections. Put in a bowl. Pour 4 cups of
ice water over them. Cover and refrigerate for an hour.
Peel the eggplant under cold running water and leave it to drain in a colander for 5 minutes. Then mince the flesh.
Put the yogurt in a bowl and beat lightly with a fork or a whisk until smooth and creamy. Add the eggplant, garlic, mint, salt, olive oil, and black pepper. Drain the scallions and pat dry. Add them to the yogurt and mix.
Serve at room temperature or chilled.
From "World-of-the-East Vegetarian Cooking" by Madhur Jaffrey
Say Bismillah and eat!