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Categories:Viewed: 49 - Published at: 3 years ago
Ingredients
- 2 large eggplants
- 2 tablespoons extra virgin olive oil, plus more to garnish
- 1 tablespoon Greek yogurt
- 1 clove garlic, roughly chopped
- juice of half a lemon
- 1 teaspoon salt
- parsley and cayenne pepper, to garnish
Method
- Halve the eggplants and rub them with a tablespoon of olive oil.
- Broil the eggplants in the oven until soft and mushy.
- Be sure to turn them as needed so that they cook all over and don't burn.
- Remove the eggplants from the broiler and put them directly onto the exposed flame on a stovetop.
- Keep your eye on the eggplant.
- A couple of minutes will do for a nice smoky char.
- Allow to cool for a couple of minutes.
- Once cool enough to handle, cut open the eggplant and scoop out the flesh, while trying to get rid of as many seeds as you can.
- Don't worry if you end up with some seeds in the flesh.
- Add the eggplant to a food processor or blender, and combine with the rest of the ingredients.
- Blend until almost smooth with a little bit of chunkiness.
- Serve cool and garnish with parsley, olive oil and cayenne pepper.
