Eggplant With Pistachios & Sumac, Feta & Yoghurt Dressing - Cuisine Magazine - From New Zealand to t

Ingredients

• FOR THE SUMAC, FETA & YOGHURT DRESSING
• 150g Greek yoghurt
• 100g feta
• 1 clove garlic, finely grated or crushed
• 1 teaspoon sumac
• juice of ½ lemon
• 4 tablespoons olive oil
• 3 teaspoons cold water
• salt and pepper
• FOR THE CHARRED EGGPLANT SALAD
• 3 eggplants
• ½ cup olive oil, plus 3 tablespoons extra for dressing the salad
• 3 cloves garlic, finely grated or crushed
• 1 head green witlof, leaves separated
• 30g parsley sprigs
• 70g pistachios, toasted