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4 cups Servings
4 cups Servings


  • 2 eggplant
  • 1/2 cup canned whole tomatoes
  • 3/4 cup white onion
  • 2 clove garlic
  • 1/4 cup mediterranean style yogurt
  • 1/4 cup red wine vinegar
  • 4 tablespoon freshly squeezed lemon juice
  • 3 tablespoon extra virgin olive oil
  • 3 tablespoon seltzer water
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried oregano


Baking Directions:

Preheat a standard gas grill to medium heat (you may also broil the eggplant).

  Pierce eggplant with a fork and place on grill, turning frequently to prevent burning.

  Cook until the skin becomes black and the eggplant is soft, 10-15 minutes.

  Transfer eggplant to a wire rack and cool over a baking sheet, to catch any juices.

  Once the eggplant is cooled, peel the skin and coarsely chop.

Discard the juices.

Place the paddle attachment on a standing mixer.

Add the eggplant, tomato, onion and garlic, and mix on medium speed for 1 minute.

Stop the machine and add the yogurt.

  Mix for 1 more minute.

With mixer on medium speed, slowly add the vinegar and lemon juice.

  Slowly add the olive oil in a steady stream.

Add seltzer water as needed to reach desired consistency; slightly thick, but light and relatively loose.

Add parsley, oregano and salt and pepper to taste.

Refrigerate overnight and serve.

  To prepare the yogurt:Note: you'll need 1/2 cup yogurt to make 1/4 cup strained for this recipe.

  Line a strainer with cheese cloth and set over a bowl (the bowl should support the strainer so it does not touch the bottom).

  Put the yogurt in the strainer and let it drain overnight.

  Discard the liquid and use the strained yogurt as directed.


Note: Any left over hors d'oeuvre can be frozen for up to 3 weeks.

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