1 pound eggplant, chopped into large cubes
6 cloves garlic, minced
1 1/2 tablespoons Urfa Biber Chile Flakes
1 tblsp. Colle Del Giachi DOP Extra Virgin Olive Oil from Chianti
2 teaspoons cumin seed, toasted
1 cup strained (Greek) yogurt
Trapani Sea Salt
Chopped cilantro, for garnish
Toss eggplant with several heavy pinches of Trapani Sea Salt and place in a colander over sink. Let sit for 30 minutes.
Heat a cast iron skillet on high until it smokes, then add just enough Colle Del Giachi olive Oil to thinly coat bottom. Add eggplant and toss to coat with oil. Stir infrequently for five minutes until eggplant develops a char on several sides. Reduce heat to medium and cook until eggplant is very tender, stirring more frequently than before to prevent burning.
Add garlic, Urfa Biber Chile Flakes and cumin seed and cook for 1 minute or until spices are aromatic, then turn off heat and quickly stir in yogurt to coat. Cook until yogurt sauce tightens slightly and little pools of orange oil form. Add salt to taste and serve immediately with a garnish of chopped cilantro.
Recipe adapted from and photo courtesy of www.seriouseats.com