Eggplant and Yogurt Dip
Eggplant purée plus yogurt is a classic food combination in Greece. The blend makes a marvelous appetizer when served with pita bread or melba toast.
(1-1/4 cups)
4 (1/2-inch-thick) slices of eggplant, with skin left on
3 tbsp olive oil
1 cup yogurt, well drained
1 garlic clove, finelyy chopped
2 tsp lemon juice
1 tsp finely chopped mint
Preheat oven to 425 F.
Arrange eggplant slices on a baking sheet and brush tops on 1 side with 2 tbsp of the oil. Place in oven and bake 15 minutes. Using wide spatula or ancake turner, turn slices and return the baking sheet to oven. Bake 5 minutes longer. Remove and let cool.
Pull away and discard the outer skin from eggplant slices. Slices will be quite soft and there should be about 1 cup of pulp. Put eggplant into food processor or blender. Add yogurt and remaining 1 tbsp oil, garlic, lemon juice and mint. Blend thoroughly.
Serve with pita bread or on melba toast.
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