*Adapted from a recipe by Nigel Slater

• The flesh of one grilled Italian eggplant
• ½ cup Greek yogurt
• A handful of mint leaves
• Olive oil

Mash all the ingredients together in a bowl and use it as you would baba ganoush. This is fresh and bright.

And this is the eggplant sauce served along with  cauliflower and beans you are getting in your share.  I blanched the vegetable for about a minute and served the eggplant sauce on the side.

– Mo