Eggplant Spread With Yogurt and Parsley (Melintzanosalata) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Every Greek cook has a version of this spread. In restaurants, you'll often find the eggplant mixed with mayonnaise - a French-inspired variation. This fresh-tasting spread is great with pita chips or as a topping for steamed potatoes; Aglaia Kremezi also likes to serve it in the summer as a cold sauce for pasta such as penne or tagliatelle. Ingredients:
3 eggplants (about 2 pounds) |
3 tablespoons extra-virgin olive oil, divided |
2 cups fresh parsley leaves, divided |
2/3 cup coarsely chopped green onions |
2 tablespoons red wine vinegar |
2 garlic cloves, quartered |
1 bottled pepperoncini pepper |
2 tablespoons capers |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 (8-ounce) carton plain low-fat yogurt |
Directions:
1. Preheat broiler.
2. Cut eggplants in half lengthwise. Place on a jelly-roll pan, cut sides up; brush cut sides with 1 tablespoon oil. Broil 15 minutes or until tender and browned. Remove from oven; cool on pan 10 minutes. Peel eggplants; chop pulp. Place pulp in a bowl.
3. Finely chop 1 cup parsley; set aside. Combine remaining parsley, 2 tablespoons oil, onions, vinegar, garlic, and pepperoncini pepper in a food processor. Process until smooth, scraping sides of bowl occasionally; add to eggplant. Stir in reserved chopped parsley, capers, salt, and black pepper. Cover and chill 2 hours.
4. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand for 5 minutes. Scrape yogurt from paper towel into eggplant mixture; stir gently.
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