Smooth and creamy, my Melitzana me Yiaourti was a clean bowl hit with my family and I served this creamy smooth dip with Rosemary-Sundried tomato bread as part of my Greek Mezze!!
•2 round eggplants
•3 tablespoons of Greek extra virgin olive oil
•juice of 1 lemon
•2 tablespoons of tahini
•1 cup of strained Greek yogurt
•salt to taste
•1/4 cup fresh flat-leaf parsley, chopped
A pinch of Paprika and 1 tspn Extra Virgin Olive Oil
Before I get to the steps on how to make this incredibly delicious dip, I must take some time to mention Sonali Pradhan from http://onlyfishrecipes.blogspot.com/, who has been so generous as to send me this award. I am truly humbled and accept it with great honor. Thank You Sonali:)
It would be a shame if I didn't pass it on to five of my foodie friends. I have so many people who inspired me it is hard to pick five from the crowd. But you have drawn me to return to your blogs so much so that I just keep coming back to see what you've conjured up every week. I am never dissappointed because there is always something deliciously divine waiting for me:)
Jessica from http://www.kitchenbelleicious.com/
Charles from http://www.fiveeurofood.com/
Jay from http://tastyappetite.blogspot.com/
Divya from http://www.edivyaraj.blogspot.com/
Sarah from http://www.vazhayila.com/
To keep the ball rolling..................
1. I pierced the eggplant with a fork and broiled them for 10-15 minutes until the eggplant turned black and was very soft. (Alternatively, char it on the grill, or over an open flame.)
2. Set to cool on a rack with paper towels underneath. Peel as soon as they can be handled.
3. Place one eggplant at a time in a bowl and mash with a fork. Add olive oil and lemon juice and mix well with a wire whisk.
4. Add tahini and whisk until thoroughly blended. Add yogurt and continue to whisk. Add salt to taste.
5. Place dip in a serving bowl, sprinkle with parsley, paprika and olive oil and chill before serving.