Creamy Turkish Eggplant Spread

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Creamy Turkish Eggplant Spread

 

1/4 sweet onion, cut into 1-inch pieces

1 clove garlic, coarsely chopped

2 medium or 6 small eggplants, halved lengthwise, broiled (see left)

1/4 cup plain whole-milk or low-fat (not fat-free) yogurt

2 tablespoons olive oil

1 1/2 tablespoons red wine vinegar

1/4 teaspoon dried oregano Pinch of ground cumin Salt and pepper, to taste

 

In a food processor, combine the onion and garlic. Work until the mixture is

finely chopped.

Add the eggplant flesh and work the mixture just until it is pureed.

Add the yogurt, olive oil, vinegar, oregano, cumin, salt, and pepper. Pulse just

until smooth. Taste for seasoning and add more salt and pepper if you like.

Transfer to a shallow bowl, cover tightly, and refrigerate for several hours.

Serve with pita crackers.

Makes 8 servings.

 

 

 

 

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