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Photo by: Joseph De Leo
A perennial favourite on the meze table. Serve with crusty bread, or with thin flat bread, opened out, brushed with a little olive oil and baked in the oven until crisp and golden.
Prick the eggplants all over with a fork and set them directly on the naked flame of your stove top. Set the flame to low-medium and cook for at least 10 minutes, turning constantly until the whole eggplant is charred. Remove from the flame and place on a cake rack in a plastic bag so the juices can drain off. Allow the eggplants to cool for about 10 minutes. (If you don't have a gas stove, stand the eggplants under the broiler, set to high, turning them regularly until charred. You won't get quite the same smoky flavor, but the effect is reasonable.)
When the eggplants are cool, gently peel away the skin from the flesh, taking care to remove every little bit or the dip will have a bitter burnt flavor. Put the flesh into a colander, then press gently and leave to drain for 5-10 minutes.
Put the drained eggplant into a bowl, then crush the garlic with 1 teaspoon salt and beat into the eggplant with the oil, yogurt and lemon juice. Chill, covered, until ready to eat.
Nutritional information is based on 6 servings.
Nutrients per serving (% daily value)
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