Sauces

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
  • 1/4 cup plain low-fat (not fat-free) yogurt
  • 2 Tbs olive oil
  • 1 1/2 Tbs red wine vinegar
  • 1/4 tsp dried oregano
  • pinch of ground cumin
  • salt and pepper, to taste

Directions

  1. In a food processor, combine the onion and garlic. Work until the mixture is finely chopped.
  2. Add the eggplant flesh and work the mixture just until it is pureed.
  3. Add the yogurt, olive oil, vinegar, oregano, cumin, salt, and pepper. Pulse just until smooth.
  4. Taste for seasoning and add more salt and pepper if you like.
  5. Transfer to a shallow bowl, cover tightly, and refrigerate for several hours.