Recipe

Eggplant Spread With Yogurt And Parsley (melintzanosalata) Recipe


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Ingredients
  • 2 tbsps red wine vinegar
  • 2 tbsps capers
  • 2 garlic cloves, quartered
  • 1 bottled pepperoncini pepper
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp salt
  • 3 eggplants (about 2 lbs)
  • 3 tbsps extra-virgin olive oil, divided
  • 1 (8-oz) carton plain low-fat yogurt
  • 2 c fresh parsley leaves, divided
  • 2/3 c coarsely sliced green onions

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.
  • Enjoy the Eggplant Spread With Yogurt & Parsley (Melintzanosalata) recipe

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