Tarata

A Levantine version of Gazpacho, substituting eggplant for the cucumbers.

• 2 green peppers, skinned and seeded
• 2 small eggplants, skinned and seeded
• 6 T olive oil
• 3 cups yogurt
• 1 tsp salt
• ½ tsp pepper
• 2 cloves of garlic, pressed
• a pinch each of Cayenne and powdered mint

Cooked minced peppers and eggplants in oil very gently for about 15 minutes; do not brown. When soft, mash finely, and mix with all other ingredients. Chill overnight and serve ice-cold.

Filed under recipes, recipe, food recipes, Vegetables recipes, Gourmet recipes, Soup recipes.
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