Greek Eggplant (Aubergine) and Yogurt Spread

Total Time
55mins
Prep 20 mins
Cook 35 mins

This is a very easy and tasty Greek recipe.

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.
Most Helpful

5 5

Nannie Jo, this is a delightful recipe! I just made it with my (tiny) crop of "Hansel" eggplants, and basil from my porch pot. Threw in some fresh oregano as well. I will serve it to company this weekend with pride...IF, that is, I don't eat it all up before tomorrow night!