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1
Yogurt Dressing:
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In a bowl, whisk the yogurt with the olive oil and lemon juice.
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Season to taste with salt.
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Fold in the garlic or herbs if desired.
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5
Eggplant Puree:
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For a smoky taste, grill the eggplants under the broiler, turning often, or cook them slowly on a stovetop cast-iron griddle over medium heat, turning them from time to time, until they are uniformly tender, about 20 minutes.
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You also may prick them with a fork in a few places, place them on a baking sheet, and bake them in a 400-degree F oven until they are soft throughout, about 1 hour.
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No matter which technique you choose, remember to turn the eggplants occasionally until they are very soft.
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Using tongs, put the eggplants in a colander or a perforated drainer tray.
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Let stand until cool enough to handle.
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Carefully remove the skins and put the eggplant pulp in a strainer to drain for 10 minutes.
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Discard any large seed pockets; they are bitter and add an unpleasant texture to the creamy eggplant puree.
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To keep the eggplant white a point of pride in Turkey soak it briefly in water to which youve added the lemon juice, or squeeze the juice directly over the eggplant.
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After a few minutes, drain the pulp and squeeze it dry.
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In a large bowl, coarsely puree or mash the eggplant with a potato masher or a wooden spoon.
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If the garlic is strong or hot, warm the oil over low heat in a smell saute pan, add the garlic, and cook for a minute or two to remove the bite.
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Add to the eggplant pulp.
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Stir in the yogurt dressing, herb, jalapenos, and cumin, if using.
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Season with salt and pepper to taste.
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Place in a serving bowl or on a platter and sprinkle with chopped walnuts and parsley and with crumbled feta if you like.
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Serve with warm pita bread.
