In Greek: μελιτζάνα με γιαούρτι, pronounced meh-leed-ZAH-nah meh yeeah-OOR-tee
This eggplant dip with tahini and yogurt is a great dip for fried or raw veggies and to serve with wedges of lightly toasted pita bread.
- 2 round eggplants
- 3 tablespoons of Greek extra virgin olive oil
- juice of 1 lemon
- 2 tablespoons of tahini
- 1 cup of strained Greek yogurt
- sea salt
- 1/4 cup fresh flat-leaf parsley, chopped
Pierce the eggplant with a fork and broil for 10-15 minutes until the eggplant turns black and is very soft. (Alternatively, char it on the grill, or over an open flame.) Set to cool on a rack with paper towels underneath. Peel as soon as they can be handled.
Place one eggplant at a time in a bowl and mash with a fork. Add olive oil and lemon juice and mix well with a wire whisk. Add tahini and whisk until thoroughly blended. Add yogurt and continue to whisk. Add salt to taste.
Place dip in a serving bowl, sprinkle with parsley, and chill before serving.