Ingredients
- 2 large Japanese Eggplant
- 1 tablespoon Olive Oil
- 1 Organic Lemon Juice
- 1/2 teaspoon Kosher Salt
- 1/2 cup Greek Yogurt 2% fat
Directions
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.
Note:
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
