Melitzanosalata Recipe

• 3 Pounds eggplant
• 2 Garlic cloves, crushed
• 2 tbsp Onions, finely chopped
• 1/4 Cup flat-leaf parsley, chopped
• 1/4 Cup strained yogurt
• 1/4 Cup extra-virgin olive oil
• 2 tbsp Red-wine vinegar
• Salt and pepper to taste

• Preheat the broiler and trim the stem ends of the eggplant and make 4 small cuts in each.
• Broil the eggplant 2 or 3 inches from heat source, turning, till equally browned and soft in the middle, for about 15 minutes.
• Let it cool.
• Scrape the flesh away from the skins and take out as many seeds as possible.
• Squeeze the flesh between paper towels to eliminate the excess moisture.
• Put the garlic, onions, and vinegar in a food processor and process till finely chopped.
• Combine the eggplant, yogurt, and parsley with it, and pulse it three times.
• Add the oil in a stream while pulsing till smooth, do not over mix.
• Add with salt, pepper, olive oil and vinegar.