.: evil jungle prince :.

When I was at Trader Joe's last week, I noticed (to my delight) that they have begun selling their own BGH-free Greek yogurt at about half the price of Fage-brand yogurt. This slashes my Greek yogurt addiction bill in half -- thank you, Trader Joe's! Subsequently I immediately broke out my Turkish cookbook and prepared this meal, which is grilled eggplant with yogurt and tomato sauces.

This photo, which isn't very good, just doesn't do this meal justice. Amazing how such a simple recipe can turn out so deliciously! Summarized, the grilled eggplants are grilled until slightly soft and topped with a simple yogurt sauce as well as a simple tomato sauce. Here's how to make it. It's quick and easy.

1. To make the tomato sauce, start by frying some onion or shallots in olive oil. Add 2-3 cloves garlic and fresh diced tomatoes. Add salt and sugar to taste. Remove from from stove before the sauce becomes too liquid.

2. The yogurt sauce is made by mixing Greek style (strained) yogurt with 1 clove garlic and salt to taste. (Though not true to the recipe, I couldn't help but add some lemon juice to Greekify this recipe a bit. Yogurt sauce without the tang of lemon juice just seems like a sin to me.)

3. Now you have only to grill the eggplants. Begin by soaking the sliced eggplants in water (mixed with a little salt) for about twenty minutes. Pat dry. Place a grill with just a little olive olive and grill until the center of the eggplant begins to be soft. Remove.

4. Serve the eggplant slices topped with both the tomato sauce, yogurt sauce, and some pita bread to the side.

For fun here's another Bülent Ersoy video. The sound is a little off from the video but the performance is outstanding!