|2 large eggplants||⅓ cup olive oil|
|4 garlic cloves, crushed||1 cup pine nuts, toasted and coarsely chopped|
|small handful of fresh oregano, leaves picked (optional)||½ cup Greek-style plain yogurt|
|finely grated zest and juice of 1 lemon||sea salt and freshly ground black pepper|
Heat an outdoor grill or grill pan until very hot. Pierce each eggplant several times with a knife. Place the whole eggplants on the grill and cook, turning occasionally, for 30-45 minutes until the skin is charred and blistered; it will become quite black. Remove from the heat and let cool before peeling the skin and chopping the flesh.
Put the eggplant, garlic, oregano (if using), lemon zest and juice, and oil in a food processor, and process, pulsing the machine on and off, to a chunky spread. Transfer to a bowl, and stir in the pine nuts and yogurt. Season with salt and pepper, and mix well.
Serve with torn chunks of sourdough bread or toasted baguette slices.
You could always roast the eggplants in the oven at 400 F (200 C) for about 30 minutes.
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