Ingredients
- 2 medium eggplants
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- Sprinkling of paprika
- 1 cup Greek yogurt
- Salt and freshly ground pepper to taste
- Chopped mint or parsley for garnish
- Pita chips or bread for serving
Preparation
Step 1
Preheat the oven to 450 degrees. Prick the eggplants all over with a fork and place on a rimmed baking sheet. Roast for about 45 minutes, until the eggplants are soft to the touch and cooked throughout.
Once the eggplants are cool enough to handle, scoop out the flesh (discarding the skins) into a bowl and use a fork to break up the eggplant until it is smooth. Then place the eggplant in a fine mesh sieve over a bowl to drain any excess liquid.
Meanwhile, heat the olive oil in a sauté pan and add the onion and garlic. Sauté until the onions are nice and golden. Turn the heat down to low and then stir in the drained eggplant and sprinkle with paprika. Cook for about 5 minutes, stirring frequently, to meld all the flavors. Transfer the mixture to a bowl to cool.
Once the eggplant and onion mixture has cooled, stir in the Greek yogurt and season with salt and pepper. Garnish with mint or parsley and serve cold or room temperature with pita chips or bread.