Greek Eggplant (Aubergine) and Yogurt Spread

"This is a very easy and tasty Greek recipe."
 
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Ready In:
55mins
Ingredients:
7
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 450°F.
  • Prick eggplant once with a knife.
  • Place on a baking sheet and roast until the skin is wrinkled and eggplant has collapsed, about one hour.
  • Remove and set aside until cool enough to handle.
  • Slit eggplant open length wise and scrape pulp out and finely chop.
  • Place into a large bowl and add the rest of the ingredients.
  • Cover and chill for several hours.
  • Serve with pita toasts.

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Reviews

  1. Nannie Jo, this is a delightful recipe! I just made it with my (tiny) crop of "Hansel" eggplants, and basil from my porch pot. Threw in some fresh oregano as well. I will serve it to company this weekend with pride...IF, that is, I don't eat it all up before tomorrow night!
     
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RECIPE SUBMITTED BY

I am 52,been married for 35 yrs. I have one daughter and 3 sweet grandchildern. I love to cook all different kinds of food but I am a southern cook through and through. I love to do crafts, make jewerly, and play Mexcian dominos with 3 other friends. So once a month I get to try out new recipes on them.
 
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