Greek Eggplant (Aubergine) and Yogurt Spread

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Total Time
55mins
Prep
20 mins
Cook
35 mins

This is a very easy and tasty Greek recipe.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 450°F.
  2. Prick eggplant once with a knife.
  3. Place on a baking sheet and roast until the skin is wrinkled and eggplant has collapsed, about one hour.
  4. Remove and set aside until cool enough to handle.
  5. Slit eggplant open length wise and scrape pulp out and finely chop.
  6. Place into a large bowl and add the rest of the ingredients.
  7. Cover and chill for several hours.
  8. Serve with pita toasts.