This is phase 1 of an eggplant dip. Two eggplants, roasted with a halved, unpeeled red onion and a couple of cloves of unpeeled garlic. Scoop out the flesh of the eggplant then puree all with yogurt (I used labne as I had it in the fridge), a little oil, salt and pepper and, very importantly, lemon juice! Serve with greek pita as you wait for your roast vegies to finish in the oven. Yum!
The original recipe is available here
