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Featured Recipe

Eggplant Yogurt Salad

Served chilled or at room temperature, this recipe provides the perfect side salad or side dish for any menu from any country in the world. Served hot, this egg- plant dish is a delicious vegetarian main entree.

Be creative and spice it up with your own personal seasonings. I have added many different herbs and spices, depend- ing on the cuisine. It is the most versatile eggplant recipe you’ll ever find, so don’t let its simplicity fool you!

INGREDIENTS:

  • 1-1/2 to 2-pound eggplant
  • 1 cup olive oil or coconut oil
  • 4 garlic cloves, finely minced
  • 1-1/2 to 3 teaspoons chili powder
  • Salt and red pepper to taste
  • 2 tablespoons fresh mint, chopped

DIRECTIONS:
Cut unpeeled eggplant into l-inch cubes. Transfer to a colander and sprinkle with salt; let drain for 45 minutes. In a medium skillet, sauté eggplant cubes in the oil over medium heat until golden brown. When eggplant is cooked, stir in minced garlic and remove from heat.

If serving at room temperature or chilled, set aside in a large bowl. If serving hot, leave eggplant in the skillet. Add yo- gurt to the eggplant and mix well. Season to taste with chili powder, salt and pepper (or your special blend of herbs and spices).

Sprinkle with mint just before serving.

Be well and enjoy—!

-Liz ‘the Wiz’ Medearis Caterer to the Stars