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.

Eggplant Borani

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By Stonyfield

Ready In: 20 mins

Level: Easy

Prep: 5 mins

Cook: 15 mins

Yields: 4 Cups

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Ingredients

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

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.