Source: dLife

A sweet and tangy eggplant yogurt dip.

Servings

1 lb whole eggplant (Japanses or Italian)
1 medium onions , minced, divided
3 medium garlic cloves , minced, divided
1.5 cup lowfat plain yogurt
0.25 tsp salt
0.25 tsp black pepper
0.12 tsp ground cayenne (red pepper)
0.25 cup fresh mint , chopped (or parsley)

1 Preheat a grill or broiler.
2 Slice the eggplants in half lengthwise, up to the stem, but not all the way through; eggplants should still be attached and open like a book. Spoon 2/3 of the onion and garlic onto one side of the eggplant halves and press the halves back together.
3 Lay eggplants on grill and cook 10 to 15 minutes, flipping a few times; eggplants should be blackened and soft.
4 In the mean time, mix together the rest of the garlic and onion with the yogurt, salt, black pepper, and cayenne pepper.
5 When the eggplants are finished, let them cool, then peel off the skin and let them cool again. Chop the eggplant into large chunks, saving juices and seeds. Mix eggplant and juices with yogurt. Chill or serve at room temperature; top with mint.

Don't worry if the skin of the eggplant burns a little, you are taking it off anyway. Serve this with pita chips or grilled pita.