Greek Eggplant (Aubergine) and Yogurt Spread

• 2 small eggplants
• 1 cup plain yogurt, Greek if you can get it
• 1 12 tablespoons finely chopped fresh basil
• 6 tablespoons chopped kalamata olives, if you wish you can use the same amount of chopped sun-dried tomatoes
• 12 small red onion, chopped fine
• 2 chopped garlic cloves
• 1 -2 tablespoon lemon juice

1. Preheat oven to 450F.
2. Prick eggplant once with a knife.
3. Place on a baking sheet and roast until the skin is wrinkled and eggplant has collapsed, about one hour.
4. Remove and set aside until cool enough to handle.
5. Slit eggplant open length wise and scrape pulp out and finely chop.
6. Place into a large bowl and add the rest of the ingredients.
7. Cover and chill for several hours.
8. Serve with pita toasts.

eggplants, plain yogurt, fresh basil, kalamata olives, red onion, garlic, lemon juice

Taken from www.food.com/recipe/greek-eggplant-aubergine-and-yogurt-spread-171821 (may not work)