- 3 eggplants
- 3 T olive oil
- 2 cloves garlic
- 2 T flat leaf parsley
- 1 1/4 c Stonyfield Organic Whole Milk Greek Plain Yogurt
- 1/4 t salt
- Juice of 1 lemon
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.