Greek Eggplant Dip

A creamy, spicy dip to be served with pita bread or crackers, or as a side dish with meat or fish. you could also use it to dip veggies. adapted from authentic greek recipes blog

Steps

Wash the eggplants and make a few deep cuts in the skin.

Put them on a baking sheet and place in a 450f oven for about 1 hour , or until the skin is burned and crispy when you touch it.

You want the skin to be burned to give the dip a smoky flavor.

Allow the eggplants to cool and cut them open and scoop out the flesh.

Discard the large dark seeds.

Place the flesh in a colander and salt it , and add the lemon juice.

Allow the flesh to drain for about one hour.

Place the drained flesh in a bowl and mash with a fork.

Add the yogurt , garlic and olive oil and stir until it is smooth.

Enjoy !.

Ingredients

eggplants, greek yogurt, garlic cloves, olive oil, lemon, salt