Eggplant Salad with Straggato Yoghurt | Charalambides Christis

Instructions

For the Naan bread:

1. In a medium-sized bowl, mix the flour, salt, and baking powder with a spoon.
2. Add the yogurt and mix until the ingredients are well combined. Transfer the dough onto a clean countertop and knead it with your hands for 2-3 minutes. If needed, add a little more flour.
3. Cover the dough with a towel and set it aside.

For the eggplant salad:

1. We char the eggplants using a burner, then place them in a baking dish and bake in the oven at 190 degrees Celsius on the air setting for 15-20 minutes.
2. Once they have cooled down a bit, we cut them in half, remove the flesh, finely chop it, and place it in a bowl.
3. We add the yogurt, balsamic vinegar, olive oil, and mix well with a whisk. We adjust the taste with salt, pepper and mix in the cilantro.
4. We serve the eggplant salad in a bowl and garnish it with pomegranate seeds and mint leaves.

For the glaze: 

1. In a small saucepan, we melt the butter and the garlic then add the sesame seeds, sumac, and the finely chopped cilantro.
2. We divide our dough into 4-5 equal pieces and shape them into balls.
3. We sprinkle some flour on our work bench top and, with the help of a rolling pin, roll out the dough into circular shapes.
4. We heat a medium-sized frying pan over medium to high heat and once it's hot, we add a little olive oil and place our naan bread in it. We cook it on both sides until it turns golden with bubbles on the surface.
5. They are served warm.