Burnt Eggplant & Yogurt Dip

• 1 Eggplant
• 23 cups Greek Yogurt
• 2 Tablespoons Olive Oil
• 1- 1/2 teaspoon Pomegranate Molasses
• 3 Tablespoons Lemon Juice
• 1 Tablespoon Parsley, Chopped
• 2 cloves Garlic
• Salt And Pepper, to taste
• Pomegranate Seeds, For Garnish

1. Heat oven to 425 degrees F. Use a fork to poke a few holes in the eggplant.
2. Pinch the eggplant with a pair of tongs and hold the eggplant directly over the flame of a gas burner or outdoor grill.
3. Turn the eggplant periodically to burn all sides of the eggplant, until the skin has burst and the eggplant is shriveled and burnt, a total of about 15 minutes.
4. When the eggplant is cool enough to touch, slice in half from stem to stern and place on a lightly oiled baking sheet.
5. Bake in the oven until the inside of the eggplant is soft and tender, about 10 minutes.
6. Allow the eggplant to cool a few minutes until it can be comfortably handled.
7. Scoop out the inside of the eggplant, leaving the burnt skin and place in a colander.
8. Allow to drain for 10 minutes.
9. For a smooth sauce, pulse in a food processor; for a chunkier sauce, chop the eggplant by hand.
10. In a bowl, mix the chopped eggplant, yogurt, olive oil, pomegranate molasses, lemon juice, parsley, garlic, salt and pepper.
11. Garnish with pomegranate seeds or a drizzle of good olive oil.
12. Can be made a day or two in advance and stored in the refrigerator.
13. Recipe slightly adapted from Yotam Ottolenghis cookbook Plenty.

eggplant, greek yogurt, olive oil, pomegranate molasses, lemon juice, parsley, garlic, salt, pomegranate seeds

Taken from tastykitchen.com/recipes/appetizers-and-snacks/burnt-eggplant-yogurt-dip/ (may not work)