Charred Eggplant Dip
4 small eggplants
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1/2 cup non-fat Greek Yogurt
1 garlic clove (minced)
Himalayan Sea Salt to taste
1-On stove top, place a perforated baking sheet and place your eggplants on top where the flame is, poke holes in the skin to keep the eggplant from exploding. Char your eggplants, turning occasionaly until soft. Or you may also broil eggplants on a baking sheet, turning occasionally, until soft and charred.
3-When cool, remove skin and stems.
4-Stir in lemon juice, olive oil and mash the eggplants.
5-Add yogurt and garlic. Season with Himalayan sea salt and mix it all together.