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.
By Stonyfield
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.
Ready In: 20 mins
Level: Easy
Prep: 5 mins
Cook: 15 mins
Yields: 4 Cups
- 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
Ingredients
directions
Step 1
Over a medium-high flame, grill eggplants over an open fire.
Step 2
Allow skin to blacken and the flesh to become soft.
Step 3
Once tender, about 15 minutes, remove eggplants from the grill and let cool.
Step 4
Remove outer skins.
Step 5
Combine all ingredients in a food processor purée until smooth.
Step 6
Serve with fresh vegetables or pita chips.
