| Eggplant Salad 1 large eggplant
2 cups of plain yogurt
1 bunch of green onions
1 jalapeno pepper finely chopped
1/4 bunch of cilantro chopped
salt to taste
freshly ground black pepper to taste Roast the eggplant in the oven. Let it cool then peel and discard the seeds. Then rough chop the eggplant and leave it on the side. In a mixing bowl, mix yogurt, salt, black pepper, jalapeno, chopped green onions and cilantro. Add the chopped eggplant to it. Mix it well and leave it in the refrigerator for an hour prior to serving. Sounds like a very easy dish but can assure you it's incredibly flavorful and healthy. No oil what so ever and can serve it as a side dish with a meal (meat or meatless). | 
