Greek Eggplant Dip (Baba Ganoush) - cooking recipe

Ingredients

2 None large eggplants, cut into 1/3 inch-thick slices
1 tbsp kosher salt
1/4 cup olive oil
1/2 cup Greek yogurt
1 None medium white onion, grated coarsely
2 tbsp fresh flat-leaf parsley leaves, chopped coarsely
2 tbsp lemon juice
2 cloves garlic, minced

Preparation

Place eggplant in a colander and sprinkle with salt. Let stand for 30 mins. Rinse eggplant under cold water then drain on paper towels.
Preheat grill.
Brush both sides of eggplant with oil and season. Grill until browned on both sides and tender. When cool enough to handle, remove skin.
Transfer eggplant to a food processor along with remaining ingredients. Process until combined. Chill for 3 hours or overnight. Season to taste.