(Makes 4 to 6 servings)
1 large eggplant (about 1 1/2 pounds)
Oil for brushing
1 cup yogurt
1 garlic clove, grated
Salt
For garnish: Chile pepper, chopped parsley, sliced tomato
1. Wash eggplant, cut off stem, and peel it into strips. Cut crosswise into two parts and then cut each lengthwise into slices.
2. Soak eggplant pieces in warm salted water for about half an hour. Put a heavy plate on the pieces to keep them submerged.
3. Drain eggplant pieces. Generously brush a cookie sheet with oil (such as corn oil or light olive oil). Arrange eggplant pieces in a single layer. Generously brush them with oil, and broil them until nicely browned, turning once to allow other side to brown, too. Broil for about ten minutes (traditionally eggplant is fried in oil).\
4. Stir together yogurt, garlic, and salt.
5. On a big platter, arrange eggplant pieces (they may overlap). Spoon yogurt mixture over the eggplant. Sprinkle with chile and garnish with parsley and tomato. Serve with warm bread.
Note: If the amount is more than you can consume in one sitting, refrigerate eggplant pieces and yogurt in two separate containers. Combine and garnish just before serving.
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