This traditional Middle Eastern dish features roasted eggplant mixed with a combination of fresh parsley, garlic, lemon juice and yogurt. Enjoy with your favorite chips, or try it as a topping on your sandwich.
Over a medium-high flame, grill eggplants over an open fire.
Allow skin to blacken and the flesh to become soft.
Once tender, about 15 minutes, remove eggplants from the grill and let cool.
Remove outer skins.
Combine all ingredients in a food processor purée until smooth.
Serve with fresh vegetables or pita chips.