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: 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.
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