Greek-Style Eggplant Puree with Yogurt
Best served at room temperature or lightly chilled, eggplant purees can fill many roles -- appetizer dip for toasted pita or fresh vegetables, anchor of a meze platter, relish to dress up simply cooked meat or fish, or hearty vegetable side dish.
1 recipe grilled or roasted eggplant for puree
2 medium garlic cloves, minced
Pinch cayenne pepper, optional
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil, plus extra for serving (optional)
Salt and black pepper
¾ cup plain Greek-style yogurt, preferably whole milk
¼ cup chopped parsley or mint
For a smooth texture, place the eggplant, garlic, cayenne, if using, lemon juice, 3 tablespoons olive oil, 1 teaspoon salt, and black pepper to taste in a food processor, and pulse to the desired texture. Scrape the mixture into a medium bowl.
Alternatively, for a coarse texture, finely chop the eggplant and place it in a medium bowl. Add the garlic, cayenne, if using, lemon juice, 3 tablespoons olive oil, 1 teaspoon salt, and black pepper to taste, and stir to mix. Fold in the yogurt and parsley or mint. Taste and adjust the seasoning with salt and black pepper, if necessary. Drizzle with olive oil, if desired, and serve.