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1
To prepare yogurt: Line a colander or strainer with cheese cloth and set over a bowl.
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2
Bowl should support strainer without touching the bottom of the bowl.
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3
Put yogurt in the strainer and let drain overnight.
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4
Discard liquid and use strained yogurt according to recipe.
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5
Prepare a grill or broiler or heat an oven to 375 degrees F.
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6
Pierce eggplant with a fork.
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7
In an oven broiler or on a hot grill, cook eggplant, turning frequently to prevent burning, until skin becomes black and eggplant is soft, about 10 to 15 minutes.
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8
Remove eggplant from heat and cool on a wire rack over a baking sheet to catch juices.
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9
Eggplants may be baked for 45 minutes for similar results.
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10
When eggplant is cooled, peel off skin and coarsely chop.
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11
With paddle attachment in an electric mixer, add eggplant, tomatoes, onion and garlic, and mix on medium speed about 1 minute.
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12
Stop machine and add yogurt.
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13
Continue to mix at medium speed for another minute.
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14
With mixer running, slowly add vinegar and lemon juice.
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15
Continue mixing while slowly adding olive oil.
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16
Thin mixture with seltzer as needed until eggplant salad is the consistency of a loose paste.
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17
Add parsley, oregano, and salt and pepper to taste.
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18
Refrigerate overnight and serve.
