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 to cook

1/4 cup plain 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.

Season to taste.

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

 

 

 

 

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