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

• Ready In: 2 hrs
• Serves: 4-6

Ingredients

• 3  large eggplants
• 10  ounces  Greek yogurt
• 3  garlic cloves, minced
• 2  tablespoons olive oil
• 1  lemon
•  salt

Directions

1. 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.
2. 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.
3. Enjoy!