Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

I can still remember my very first taste of yoghurt in about 1972 at the industry's fair in Christchurch.

That first taste had me hooked – the yoghurt flavour was like something of a life-changing event and ever since I've consciously made the effort to consume it on a regular basis.

So when I showed up to school back then I was teased that my yoghurt would make me thin, as all of the marketing was aimed at the weight-conscious eater.

We know more about yoghurt these days, which is seen as a valuable health food for infants and the elderly thanks to its balanced source of protein, fats, carbohydrates and minerals.

The origins of yoghurt are from Central Asian neolithic period, where goat milk kept in skin bags would ferment with wild bacteria.

But it was centuries later, in 1907, that Russian Nobel laureate and biologist Elie Metchnikoff popularised the consumption of yoghurt as a foodstuff throughout Europe.

Elie maintained and promoted the view that regular consumption of yoghurt was responsible for the unusually long lifespans of Bulgarian peasants, due to the beneficial impact of lactobacillus.

Today we can enjoy even more ways than ever to have yoghurt, with frozen yoghurt shops and more products in supermarkets.

This week I've created a yoghurt sauce, which goes especially well with the crispy eggplant as starter or a snack.

Crispy eggplant with dill mustard yoghurt sauce

Gluten-free recipe

Serves four starters

Ingredients

1 Tbsp mild American mustard

1 glass dry white wine

½ brown onion, chopped

2 Tbsp lemon juice

3 large eggs, separated

1 large eggplant

½ cup fresh dill, chopped

300ml natural Greek-style yoghurt

100g fine polenta

100g coarse polenta

Salt and pepper

Olive or avocado oil for frying eggplant

Method

Reduce the white wine in a small pot with the chopped onion and half of the dill for about two-three minutes. Strain the residue into a stainless steel bowl.

Add mustard and lemon juice to this mix.

Place the bowl over a pot of boiling water, and whisk in egg yolks to make a sort of froth until you begin to feel it thicken.

Then gradually spoon in some yoghurt, whisking all the time.

Once you have incorporated the yoghurt into the warm foam adjust the seasoning and add the rest of the chopped dill. Cover and allow to cool in the fridge.

Meanwhile, slice up eggplant lengthwise and dip into fine Polenta and then into slightly-whisked egg whites; and then cover into some coarse polenta.

Fry off the eggplant in a large pan with good quality avocado or olive oil for three-four minutes each side, then drain on absorbent kitchen paper.

Season with salt and pepper and any leftover chopped dill. Stack on plates alongside a dipping bowl of yoghurt mustard and dill sauce. Devour while still warm.