EGGPLANT AND YOGURT DIP

Melitzanes me Yiaourti

YIELD: 4 TO 6 SERVINGS

       2 cups plain yogurt

       1 eggplant, about 2 pounds

       3 tablespoons olive oil

       3 tablespoons minced fresh dill

       2 cups chopped scallion

       1 teaspoon minced garlic

       1½ tablespoons fresh lemon juice

       salt to taste

       tomato wedges and imported black Greek olives for garnish

Preheat oven to 350 degrees.

Line a mixing bowl with cheesecloth and empty yogurt into it. Bring the edges of the cheesecloth up to make a bag; tie with string and suspend over the bowl to let yogurt drip. Let stand in a cool place for 2 to 3 hours. The yogurt will become as thick as sour cream.

Meanwhile, prick eggplant, place on a square of aluminum foil in a baking pan, and bake for 1 hour, or until very soft. Split in half lengthwise and cool. Remove as many seeds as possible, and scrape pulp well from skins. Place pulp in a colander and let drain.

Put eggplant pulp in a bowl and add yogurt. Mix well. Add remaining ingredients and chill thoroughly. Garnish, if desired, with tomato wedges and olives.