Romanian Roasted Eggplant Spread

Healthy and refreshing roasted eggplant spread or dip. Garnish with tomatoes and olives and eat it with a slice of bread.

Ingredients

• 2 eggplants
• 0.5 cup canola oil
• 2 tablespoons plain yogurt
• 1 teaspoon salt
• 1 small onion, chopped

Steps

1. Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
2. Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
3. Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
4. Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.