Roasted Eggplant Dip
Serves about 2 cups
This tasty dip owes its inspiration to the flavors and herbs of Greece. Serve it with crunchy Pita Crisps or vegetable crudités.
1 large eggplant
2 tablespoons olive oil
Salt
8 ounces Greek yogurt
2 tablespoons minced fresh mint or parsley
1 clove garlic, minced
1 teaspoon dried oregano
1/3 cup chopped Kalamata olives
1 tablespoon fresh lemon juice
Position a rack in the middle of the oven and preheat to 350 degrees F.
Cut the eggplant in half lengthwise through the stem end (no need to remove the cap and stem). Using a small knife, score the flesh of the eggplant in a crisscross pattern, cutting about 1/2 inch deep and creating 1-inch cubes. Brush the cut surfaces of the eggplant with the olive oil and then salt lightly. Place the eggplant halves on a baking sheet, cut side down, and roast until the skin is wrinkled and the flesh has slumped and is tender, about 1 hour. Let cool for 15 minutes.
Remove the eggplant skins and stem ends (discard them) and roughly chop the flesh. Place in a bowl and add the yogurt, mint, garlic, oregano, olives, and lemon juice, stirring to blend. Refrigerate until completely cold, at least one hour. Season with salt to taste.
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