3 whole medium eggplants, approximately 4 lbs., washed
1/2 cup canned whole tomatoes, chopped, juices strained
3/4 cup white onion, peeled and finely chopped
2 cloves garlic, peeled and very finely chopped
1/4 cup goat’s milk yogurt (may substitute strained conventional yogurt, method
1/3 cup red wine vinegar
1/4 cup freshly squeezed lemon juice
1/2 cup extra virgin olive oil
1-3 T seltzer water
1/4 cup chopped fresh parsley, washed and dried
1 tsp dried oregano
kosher salt and freshly ground pepper
Prepare a grill (you may also broil the eggplant). Pierce eggplant with a fork
and grill, turning frequently to prevent burning Cook until the skin becomes
black and the eggplant is soft, about 10-15 minutes. Remove and cool on a wire
rack over a baking sheet, to catch the juices.
When eggplant is cool, peel the skin and coarsely chop. Discard the juices.
Place the paddle attachment on a standing mixer. Add the eggplant and tomato,
onion and garlic, and mix on medium speed for 1 minute. Stop the machine and add
the yogurt. Mix on medium for 1 more minute.
With mixer on medium speed, slowly add the vinegar and lemon juice. Continue
mixing; slowly add the olive oil. 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
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