Baked Eggplant

2 teaspoons kosher salt, or to taste
A few grinds black pepper, or to taste
2 teaspoons crumbled dried oregano
Olive oil
2 medium eggplants
2 cloves garlic, peeled and sliced lengthwise into thin slivers
1 ounce salt pork, sliced into slivers about the same size as the garlic
Yogurt sauce (see recipe).

1. Preheat the oven to 350 degrees. In a small bowl, mix together the salt, pepper and oregano. Lightly oil the inside of a lidded casserole dish just large enough to hold both eggplants snugly in place on their sides.

2. Lay an eggplant on its side. Using a small, sharp knife, cut 24 neat slits (3/8-inch wide by 1/2-inch deep) spaced 1/2 -inch apart in rows in the top of each eggplant. Press and roll a garlic sliver into the salt mixture to coat. Using the end of a butter knife or the handle of a small spoon, wedge open a slit and push the coated garlic sliver all the way into the eggplant. Wedge a sliver of pork into the next slit. Continue alternating with seasoned garlic and salt pork until all the slits are filled. Repeat with the other eggplant.

3. Rub the eggplants with a thin coating of olive oil; then place them in the casserole, slits facing up. Cover and bake until the skin is wrinkled and brown and the flesh very soft, about 45 minutes.

4. To serve hot, scoop the flesh out of the eggplants and mash with a spoon. Serve with a dollop of yogurt sauce. To serve cold, cool the eggplants and then slice in half lengthwise. Serve with the skin on, with yogurt sauce passed separately. Serves 4. Adapted from ''Feasts for All Seasons'' by Roy Andries de Groot.



Yogurt Sauce
1 cup whole or low-fat yogurt
1 small clove garlic, minced
2 tablespoons finely chopped cilantro
11/2 teaspoons finely chopped mint
1/4 teaspoon kosher salt, or as needed
Several generous grindings black pepper
1 teaspoon fresh lemon juice, or as needed.

1. In a small bowl, combine the yogurt, garlic, cilantro and mint. Mix well. Season with salt, pepper and lemon juice to taste.

2. Cover and refrigerate at least 30 minutes to allow the flavors to meld. Serve cold. Makes 11/8 cups. Adapted from Julie Powell.

Julie Powell is the author of "Julie & Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen" (Little, Brown).