Grilled Eggplant with Greek Yogurt

20230707 #breakfastdiary 797, 23°C/mostly cloudy, 21min/workout(Y) You should have seen the vivid purple that flashes for just a moment when eggplant is cooked through, right before it turns reddish-brown. 1. Wash the eggplant well, halve it, and cook in a hot pan with olive oil. It softens quickly, so start with the cut side down. 2. Mix half a shallot, 3T olive oil, 1T wine vinegar, and 1/2T wholegrain mustard to make the dressing. 3. Plate the eggplant, spoon over the dressing, and finish with Greek yogurt, red pepper flakes, and parsley.