Thick and creamy Greek yogurt works splendidly as the base for a dipping sauce that goes well with many fish and vegetable dishes. My favorite pairing is with the roasted eggplant and onion recipe. I use parsley and mint in the version here, though you can swap them out for nearly any fresh herbs. The pomegranate seeds add color, crunch, and juiciness. This sauce takes just minutes to make, and I’m willing to bet that at least one person you know will try eating it by the spoonful.
In a small bowl, stir together the yogurt, parsley, chopped mint, and lemon juice. Season with salt and black pepper. Stir in the pomegranate seeds. Drizzle with the silan, sprinkle with the red pepper flakes, if using, and garnish with whole mint leaves. It’s best to prepare this dish just before serving, as it gets watery over time.
© 2015 All rights reserved. Published by Weldon Owen.