Be sure to bake the eggplants until they are very tender. This rids them of their bitterness and also gives them a distinctive, strong smoky flavour.
ingredients
serves 4
3 small eggplants, about 1 1/2 pound together
1 tablespoon olive oil
1 large onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 level teaspoon peeled and grated root ginger, or 1/8 level teaspoon ground ginger
2 medium red peppers, de-seeded, halved and sliced
1/8 level teaspoon salt
1 1/4 pints chicken stock
4 teaspoons red wine vinegar
4 rounded teaspoons low-fat natural yoghurt
Snipped chives to garnish
method
1. Prick each eggplant with a fork in several places. Lay the eggplants on a baking tray and cook in the heated oven for 40 minutes, or until they are tender.
2. Meanwhile, heat the oil in a saucepan for 1 minute, and gently cook the onion, garlic and ginger in it, uncovered, for 10 minutes, or until the onion softens. Mix in the peppers and the salt. Cover, and cook for a further 10 minutes.
3. Pour in the stock and simmer, uncovered, for 20 minutes, or until the peppers are very soft. Remove from the heat and drain, reserving the liquid and vegetables in separate bowls.
4. Halve the eggplants, scoop out the flesh and chop it. Blend the eggplant flesh, drained vegetables and 7/8 cup of the reserved liquid in a food processor for 1 minute, or pass through a food mill.
5. Pour into a saucepan and add the rest of the reserved liquid and the vinegar. Stir over a moderate heat for 5 minutes. Serve in warmed bowls and garnish with a spoonful of the yoghurt sprinkled with chives.
