Photo courtesy of Chobani.
Using Greek yogurt as a healthy staple ingredient, you can substitute sour cream, whipped cream, and mayonnaise for a delicious and flavorful recipe.
Score the eggplant skin with a knife. Grill (or roast) the eggplants over high heat until skin is charred and flesh is tender. When cool enough to handle, split in half lengthwise and scoop out flesh. Place in a wire mesh strainer. Press with a spoon to squeeze out excess liquid.
Sauté the onion with butter, thyme, and chopped garlic for 15 minutes over medium heat.
Place eggplant in food processor with onion mixture, lemon juice, cumin, Aleppo pepper/red pepper flakes, paprika, cinnamon, olive oil, salt, and pepper. Purée until smooth.
Add Chobani Greek Yogurt and process just to incorporate. Top with fresh mint and serve with lightly toasted pita bread.