Charred Asian Eggplant with Herbed Yogurt & Cherry Tomato Salad

Serves 4 | Ready in 25 minutes

Smoky eggplant meets creamy yogurt and a burst of summer sweetness—an easy showstopper.

Ingredients:
2–3 Organic Asian Eggplants , halved lengthwise

1 tbsp Texas olive oil

1 tsp sea salt, black pepper to taste

1 cup Mother Culture Greek Yogurt (Plain)

1 small clove garlic, finely grated

1 tbsp lemon juice

½ tsp ground cumin (optional for warmth)

1 cup Village Farms Grape Tomatoes , halved

2 tbsp chopped fresh herbs (mint, basil, or parsley)

Optional: microgreens or toasted sesame seeds for garnish

Instructions:

Prep the eggplant:
Score the flesh of the eggplants in a crosshatch pattern. Brush with olive oil, season with salt and pepper.

Char or roast:
Grill cut-side down on medium-high heat for 5–7 minutes until deeply golden and soft, or roast at 425°F for 20 minutes until tender.

Make herbed yogurt:
In a bowl, mix yogurt, garlic, lemon juice, and cumin (if using). Season with salt. Chill until ready.

Make the salad:
Toss grape tomatoes with olive oil, salt, pepper, and chopped herbs.

Assemble:
Spread yogurt on a serving plate, top with eggplant, and spoon the tomato-herb salad over. Garnish with microgreens or sesame seeds.

Serving Suggestions:

Add a drizzle of Goody Greens Spicy Thai Stir Fry Sauce or Nam Jim Jaew for heat

Serve with sourdough pita or grilled naan

Pair with a chilled agua fresca made with strawberries or melons

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