Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 large eggplant, roasted

  3. 2-3 cloves garlic, crushed

  4. 1/2-1 cup yogurt cheese

  5. 1 tablespoon chopped fresh parsley

  6. salt and ground black pepper, to taste

Instructions Jump to Ingredients ↑

  1. Peel the roasted eggplant and spoon the pulp into a blender. Add garlic and blend. Add the yogurt cheese, a 1/4 cup at a time, until the desired consistency is achieved. You will want to use less yogurt cheese for a dip and more for a thinner sauce.

  2. Add parsley, salt and pepper and blend to combine.

  3. Pour into a bowl, cover, and refrigerate for at least two hours or overnight. Eggplant and Yogurt will tend to thicken with chilling.

  4. Serve as a dip or spread with vegetables or pita bread pieces. Also makes an excellent sauce for grilled or roasted meats and/or vegetables.

  5. (Refrigerate leftovers and bring to room temperature for serving.)


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