Ingredients
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3
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10
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3
-
2
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1
-
-
-
-
-
-
-
-
-
-
Directions
Greek Eggplant Dip, Found this in a magazine, Found this in a magazine
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Steps
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1
Done
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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
Done
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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
Done
|
Enjoy! |
