Greek Eggplant Dip
|Eggplants||2 1⁄4 Pound|
|Green peppers||2 Small|
|Green chili pepper||1|
|Garlic||1⁄2 Clove (2.5 gm)|
|Natural yogurt||1⁄3 Cup (5.33 tbs)|
|Granulated sugar||1 Pinch|
|Extra virgin olive oil||6 Tablespoon|
|Black olives||6 (For Garnish)|
|Pita bread||6 (For Serving)|
1 Preheat the oven to 400°F.
2 Slice off the ends of the eggplants.
3 Peel them, and cut in half lengthwise.
4 Cover a cookie sheet with foil
5 Place the eggplants on it, cut sides uppermost.
6 Bake in the middle of the oven for 30 minutes or until tender.
7 Meanwhile, peel and chop the onion very finely.
8 Remove the stalk, seeds, and inner membrane of the green peppers and the chili pepper if used.
9 Chop these finely also.
10 In a pan, heat 3 tbsp of oil.
11 Add in the onion and peppers and cook for about 10 minutes, stirring frequently until tender.
12 Remove the eggplants from the oven when they are done and allow to cool for a few minutes.
13 Scoop out and discard any seed bearing sections with a spoon.
14 Cut the eggplants into small pieces.
15 In a food processor jar, put the eggplant pieces with the lemon juice, peeled garlic clove, yogurt, a pinch of sugar, the remaining oil, and 1/2 tsp salt.
16 Process until very smooth.
17 Transfer this thick puree into a serving bowl.
18 Stir in the onion and pepper mixture.
19 Add a little more salt and freshly ground pepper to taste.
20 Place in the refrigerator and chill for about 30 minutes.
21 Serve decorated with black olives.