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Categories:Viewed: 12 - Published at: a year ago
Ingredients
- 1 large eggplant or a few small ones
- 2 tablespoons olive oil
- 1 clove garlic, peeled and roughly chopped
- 1 cup yogurt cheese (see note)
- 2 tablespoons freshly squeezed lemon juice, or to taste
- Salt to taste
- 1/4 teaspoon cayenne, or more to taste
Method
- Heat oven to 400.
- Using a fork, prick eggplant in several places to keep it from bursting.
- Put on a baking sheet and roast on ovens center rack for 30 to 45 minutes, or until it can be easily pierced with a knife.
- Let eggplant cool until safe to handle
- Remove skin from eggplant and put flesh in a food processor along with olive oil, garlic, yogurt cheese, lemon juice, salt and cayenne.
- Pulse mixture until smooth and thoroughly combined, about 20 to 30 seconds.
- Taste, adjust seasoning and serve with toasted pita chips or crudites.
