Eggplant and Yogurt Dip ingredients
Makes 1.25 cupsDip
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
Pita bread or
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