Recipe

Eggplant Spread With Yogurt And Parsley (melintzanosalata) Recipe

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Ingredients

Directions

Step #1 Preheat broiler.
Step #2 Cut eggplants in half lengthwise.
Step #3 Place on a jelly-roll pan, cut sides up; brush cut sides with 1 tbsp oil.
Step #4 Broil 15 mins or until tender & browned.
Step #5 Remove from oven; cool on pan 10 mins.
Step #6 Peel eggplants; chop pulp.
Step #7 Place pulp in a bowl.
Step #8 Finely chop 1 c parsley; set aside.
Step #9 Combine remaining parsley, garlic, 2 tbsps oil, onions, vinegar, & pepperoncini pepper in a food processor/blender.
Step #10 Process until smooth, scraping sides of bowl every once in awhile; add to eggplant.
Step #11 Stir in reserved sliced parsley, salt, capers, & black pepper.
Step #12 Cover up & chill 2 hrs.
Step #13 Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness.
Step #14 Cover up with extra paper towels; let this stand for 5 mins.
Step #15 Scrape yogurt from paper towel into eggplant mixture; stir carefully.
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