Yield: Yields 3 cups.
I prefer the texture you get when you grind with a mortar and pestle, but a food processor works well, too. This dip tastes best when made ahead; it keeps well for two to three days in the refrigerator.
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While this was good and I let it sit in refrigerator as recommended for 24 hours, the texture was a little rough and it was very firm. Even after coming to room temperature it was not smooth and silky. May need to cook eggplant longer or add more yogurt. It is a good health item to add to the appetizer offering at a party.
My husband and I had an eggplant-yogurt dip with walnuts in Athens, Greece, and we both absolutely loved it. I searched high and low for a recipe. This version is excellent. I made no changes to the recipe, it is perfect as is.
I had a little confusion when matching the recipe to the list of ingredients once I started...I was doubling the recipe already so "1 small green bell pepper" listed twice was easily over looked...the recipe said to "roast peppers", then later to "add peppers & chili", Luckily I had a jalapeno on hand & roasted it & added to recipe along w' a little more red wine vinegar. The result was a delightful surprise.
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