Eggplant & Pepper Dip with Yogurt, Garlic & Walnuts

Ingredients

• ½ cup plain yogurt
• 2 tsp. red-wine vinegar; more as needed
• 2 small globe eggplant (a little less than ¾ lb. each)
• Juice of 1 lemon
• 2 Tbs. extra-virgin olive oil
• Salt to taste
• 1 Tbs. minced fresh flat-leaf parsley (optional)
• + 4 more ingredients
• • 2 Tbs. finely chopped walnuts
  • 2 tsp. minced garlic
  • 1 small green bell pepper
  • 1 small green bell pepper

Light a grill fire. Grill the eggplant over the open fire or gas flame, turning them frequently, until the skins are black and parched and the flesh feels soft when pierced with a fork, about 10 min. When cool enough to handle, peel the charred skin and put the flesh in a colander. Sprinkle with ...

View full recipe at Fine Cooking