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