Preparation

1. Prepare Eggplant:  peel eggplant, slice in 1/4 – 1/2 inch slices. Place on paper towels. Sprinkle with salt and let sit for 30-60 minutes.  Flip over, sprinkle with salt again and let sit for another 30-60 minutes.  Pat dry and wipe off the salt. Cut each slice in little cubes.

2. Spray frying pan with non stick spray. “Fry” the eggplant till it has a char, spraying and stirring as needed. Set aside to cool or cool over night.

3. Spray frying pan with non-stick spray. Add 2/3 of the diced onion and garlic to the pan. Stir the onion and garlic till complete.

4. Meanwhile, mix the remaining onion and garlic with the yogurt; then season with salt, black pepper, and cayenne.

5. Once the eggplant, onion and garlic is cool a bit, mix with the yogurt dressing. Chill if time allows, or just serve at room temperature; garnish with mint or parsley.

It had a great flavor and made a ton!!  Yummy as a sandwich filler!