2 large eggplants, about 1 lb each
1 tbl olive oil
1 tsp lemon juice
salt & pepper to taste
1/2 c. plain yogurt
2 tbl chopped fresh dill (or 1 tbl dried)
1/2 tsp grated lemon zest
1/4 cup seeded, diced plum tomato
Preheat the oven to 350F. Pierce each eggplant a few times with the tip of a small paring knife, then wrap each one in aluminum foil. Place on a baking sheet and bake until tender, about 1 hr. Let stand until cool enough to handle. Unwrap eggplants, halve lengthwise and scoop out the softened flesh into a food processor, discarding as many of the seeds as possible.
Add the oil, lemon juice, salt and pepper to the eggplant and pulse on and off 6 times, until the ingredients are combined but still coarse. Put the mixture in a bowl and fold in the yogurt, dill, and lemon zest. Garnish with the diced tomato.
Yield: 1-1/2 cups