Smoky Eggplant With Pine Nuts Urfa Pepper
Ingredients
- 2 eggplants (about 2 pounds), peeled and cut into 2-inch chunks
- 1 tablespoon salt
- 1/4 cup whole-milk plain Greek yogurt
- 1 teaspoon smoked salt
- 1 teaspoon finely minced garlic (about 1 large clove)
- 1 tablespoon freshly squeezed lemon juice (from 1/2 lemon)
- 2 tablespoons extra-virgin olive oil (plus more for finishing)
- 1/2 cup toasted pine nuts
- 2 teaspoons Urfa chilies, plus a pinch for garnish
- Freshly ground pepper, to taste
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