Eggplant and Yogurt Dip | The New York Times Cook Book Revised Edition

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Eggplant and Yogurt Dip ingredients

Makes 1.25 cups

Dip
4 (1/2-inch-thick) slices of eggplant, with skin left on
3 Tbsp olive oil
1 cup yogurt, well drained
1 garlic clove, finely chopped
2 tsp lemon juice
1 tsp finely chopped mint

For serving
Pita bread or
Melba Toast

Eggplant and Yogurt Dip Directions

Preheat oven to 425 F.

Arrange the eggplant slices on a baking sheet and brush the tops on one side with 2 Tbsp of the oil. Place in the oven and bake 15 minutes.

Using a wide spatula or pancake turner, turn the slices and return the baking sheet to the oven. Bake 5 minutes longer. Remove and let cool.

Pull away and discard the outer skin from the eggplant slices. The slices will be quite soft and there should be about 1 cup of pulp.

Put the eggplant into the container of a food processor, or blender. Add the yogurt and the remaining 1 Tbsp of oil, lemon juice and mint. Blend thoroughly.

Serve with pita bread or on melba toast.

Eggplant and Yogurt Dip Notes

• This recipe is from Craig Claiborne, The New York Times Cook Book Revised Edition (Harper and Row, Publishers, 1990), 23.

Page Last Modified 14 July 2016