Greek Eggplant (Aubergine) and Yogurt Spread
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 2 small eggplants
- 1 cup plain yogurt, Greek if you can get it
- 1 1⁄2 tablespoons finely chopped fresh basil
- 6 tablespoons chopped kalamata olives, if you wish you can use the same amount of chopped sun-dried tomatoes
- 1⁄2 small red onion, chopped fine
- 2 chopped garlic cloves
- 1 -2 tablespoon lemon juice
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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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.