Yields: 1 ½ cups
Prep Time: 25 min
Total Time: 1.5 hours
We LOVE eggplant, and any excuse to use the oven to fill our kitchen with a warm, and smokey aroma. This dip is refreshing, light and filled with fresh greens that give it that little kick.
Ingredients
2 medium Chinese eggplants
2 large shallots, halved lengthwise
3 large garlic cloves, roughly chopped
1 tbs extra-virgin olive oil
½ cup plain Greek yogurt
2 tbs fresh lime juice
2 tbs parsley, chopped
2 tbs cilantro, chopped
2 tbs mint, chopped
Salt and pepper, to taste
Process
Preheat the oven to 375°.
Toss the eggplant and shallots in salt, pepper, and oil. Place on a baking sheet and let bake until very tender, about 30 minutes. You can test the eggplant by sticking it with a fork, it should go in and out, seamlessly.
Bake the peeled garlic cloves for about 5-10 minutes, or until tender, and lightly browned.
Remove all items from the oven, and let sit until it's cooled completely.
Scrape the eggplant from the skin, and place into a food processor. Process the eggplant, shallots, and garlic until it is well incorporated and forming more of a sauce like texture.
Stir in the yogurt, lime juice, and herbs.
Taste for seasoning needs, and add as needed.
Serve with bread, or pita chips.