Ingredients Jump to Instructions ↓

  1. whole eggplant s, about 4 pounds

  2. 2 garlic cloves, minced

  3. 3/4 cup finely diced yellow onion

  4. 1/2 cup well-drained finely diced canned tomato

  5. 1/4 cup Greek yogurt (see page 000)

  6. 1/3 cup red wine vinegar

  7. 1/4 cup fresh lemon juice

  8. 1/2 cup extra virgin olive oil

  9. About 3 tablespoons seltzer water

  10. 1/4 cup finely chopped fresh flat-leaf parsley

  11. 1 teaspoon dried oregano

  12. Coarse salt and freshly ground pepper

  13. Warm pita bread triangles for serving

Instructions Jump to Ingredients ↑

  1. Preheat and oil a grill. Place a wire rack on a baking pan. Set aside.

  2. Pierce each eggplant in a few places with a dinner fork. Place the eggplants on the preheated grill and grill, turning occasionally to prevent burning, for about 15 minutes or until the eggplants are soft and the skin is black. Using a spatula, lift the eggplants from the grill and place on the wire rack in the baking pan to cool.

  3. When the eggplants are cool, peel and discard the skin as well as any juices that have dripped into the baking pan.

  4. Coarsely chop the eggplant flesh and place it in the bowl of a tabletop mixer fitted with the paddle. Add the garlic, onion, and tomato and mix on medium speed for 1 minute. Add the yogurt and mix for another minute.

  5. With the mixer still on medium speed, slowly add the vinegar and lemon juice. When blended, with the mixer still running, add the oil in a slow, steady stream. Begin adding the seltzer, a tablespoon at a time, beating until the mixture is slightly thick yet light and relatively loose. Stir in the parsley and oregano and season with salt and pepper.

  6. Transfer to a nonreactive storage container, cover, and


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