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Sauces & Seasonings
Mediterranean
2 cups
20 minutes
10 minutes
2 large Japanese Eggplants
1 tablespoon olive oil
1 organic lemon, juiced
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.
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