Name: Herbed Eggplant with Tomatoes, Onion and Garlic
Yield: Serves 6
Ingredients: 3 medium eggplants; 1/3 cup canned diced tomatoes in juice, drained; 1/2 cup chopped white onion; 2 garlic cloves, minced; 3 tablespoons plain yogurt; 1/4 cup red wine vinegar; 3 tablespoons fresh lemon juice; 6 tablespoons extra-virgin olive oil; 3 tablespoons chopped fresh parsley; 3/4 teaspoon dried oregano; Pita bread, cut into wedges

Broiling the eggplant gives it a delicious deep roasted flavor.

Recipe information

Yield
Serves 6

Ingredients

3 medium eggplants

1/3 cup canned diced tomatoes in juice, drained

1/2 cup chopped white onion

2 garlic cloves, minced

3 tablespoons plain yogurt

1/4 cup red wine vinegar

3 tablespoons fresh lemon juice

6 tablespoons extra-virgin olive oil

3 tablespoons chopped fresh parsley

3/4 teaspoon dried oregano

Pita bread, cut into wedges

Preparation

Step 1
Preheat broiler. Pierce eggplants all over with fork. Place on baking sheet. Broil until skin is crisp and flesh is soft, turning frequently, about 25 minutes. Place eggplants on rack set over rimmed baking sheet. Cool completely (liquid will drain from eggplants as they cool).
Step 2
Using small knife, peel skin from eggplants. Coarsely chop eggplants; place in large bowl. Add tomatoes, onion and garlic. Using electric mixer, beat 1 minute. Add yogurt; beat 1 minute. Reduce speed to low. Add vinegar and lemon juice; beat to blend. Gradually beat in oil. Mix in parsley and oregano. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours or overnight. (Can be made 2 days ahead.) Serve with pita bread.

TagsDip Eggplant Vegetable Canned Tomato Tomato Parsley Herbs & Spices Oregano Starter Dinner Nut Free Vegetarian Make Ahead Broil Electric Mixer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes