1 tablespoon Olive Oil
1/2 teaspoon Kosher Salt
1/2 cup Greek Yogurt 2% fat
Place eggplants directly on the burner of a gas stove and roast on medium-high heat until the skin starts to blacken and char, then turn with tongs until all sides are charred.
Remove eggplant to a plate and cool.
Cut the eggplants in half lengthwise and scoop out the soft flesh, discarding most of the seeds.
Place eggplant in a blender and add the oil, lemon juice, salt and pulse until coarsely chopped.
Remove to a bowl and fold in the yogurt and chill for several hours. Serve with pita chips.
Greek yogurt has a thick consistency (similar to sour cream), and a richer taste and tastes less "sour" than yogurt sold in the United States. Look for it in ethnic markets