Melitzanosalata recipe

3 whole medium eggplants, approximately 4 pounds, washed
1/2 cup canned whole tomatoes, chopped, juices strained
3/4 cup white onion, peeled and finely chopped
2 cloves garlic, peeled and very finely chopped
1/4 cup goat’s milk yogurt (may substitute strained conventional
    yogurt, method follows)
1/3 cup red wine vinegar
1/4 cup freshly squeezed lemon juice
1/2 cup extra virgin olive oil
1-3 tablespoons seltzer water
1/4 cup chopped fresh parsley, washed and dried
1 teaspoon dried oregano
kosher salt and freshly ground pepper

Prepare a grill (you may also broil the eggplant). Pierce eggplant with a fork and grill, turning frequently to prevent burning Cook until the skin becomes black and the eggplant is soft, about 10-15 minutes. Remove and cool on a wire rack over a baking sheet, to catch the juices.

When eggplant is cool, peel the skin and coarsely chop. Discard the juices.

Place the paddle attachment on a standing mixer. Add the eggplant and tomato, onion and garlic, and mix on medium speed for 1 minute. Stop the machine and add the yogurt. Mix on medium for 1 more minute.

With mixer on medium speed, slowly add the vinegar and lemon juice. Continue mixing; slowly add the olive oil. Add seltzer water as needed to reach desired consistency; slightly thick, but light and relatively loose.

Add parsley, oregano and salt and pepper to taste. Refrigerate overnight and serve.

To prepare the yogurt: You'll need 1/2 cup yogurt to make 1/4 cup strained for this recipe. Line a strainer with cheese cloth and set over a bowl (the bowl should support the strainer so it does not touch the bottom). Put the yogurt in the strainer and let it drain overnight. Discard the liquid and use the strained yogurt as directed.