If you like baba ghanouj, you’ll love this yummy eggplant dip. Instead of tahinni, it’s made with tzatziki, a Greek yogurt-cucumber sauce. The flavors are a perfect blend of summer. SAM
1 medium eggplant (about 1 1/2 pounds)
2 tablespoons water
1 tablespoon lemon juice
3 tablespoons Greek yogurt, also called ‘yogurt cheese’
2 medium cloves garlic, pressed
2 tablespoons olive oil, divided
1/2 cup grated cucumber
1 tablespoon fresh dill or fennel fronds, snipped
Sea salt and freshly ground pepper to taste
Flat-leaf parsley and paprika for garnish
Pita bread cut in triangles, for serving
Cut the eggplant in half and place cut-side down in a glass baking dish. Add the water, cover with plastic wrap leaving one corner open, and microwave on high for 8 to 9 minutes or until the skin is slightly wrinkled and begins to collapse. Microwave longer in 1- or 2-minute intervals, if necessary. [See Cooking Tip] Still under the plastic, cool for half an hour, then gently squeeze out any excess juice and scrap the flesh into a medium mixing bowl. Add the lemon juice and beat with a pastry fork until light. Add the yogurt, garlic, 1 tablespoon oil, cucumber, dill or fennel, salt, and pepper. Beat until well blended. Drizzle with the remaining 1 tablespoon oil and garnish with parsley and paprika. Serve with wedges of pita bread.
Makes 4 to 6 appetizer servings.