Rye bread or rye crisps are the perfect accompaniment to this flavorful spread; it’s also a nice condiment for wraps.
2 small eggplants – cut in quarters lengthwise
1 to 2 tablespoons olive oil
1/4 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon fresh parsley, chopped
3 cloves garlic, minced
2 teaspoons lemon zest
1 1/2 teaspoons stone ground mustard
Salt and pepper to taste
Preheat the oven to 350°F. Place the cut eggplant in a baking dish and drizzle with olive oil. Roast the eggplants for a half hour, turning once halfway through roasting. Remove eggplants from oven and let them cool. Peel them once they’re cool enough to handle. Using a food processor or hand blender, combine all the ingredients until you have a well-blended purée.
Spread evenly on lined dehydrator trays, keeping the mixture about 1/4 inch thick. Dry for 7 to 10 hours or until the mixture is thoroughly dry.
Rehydrate the spread using a formula of 1 1/2 parts dried mix to 1 part water. Wait 5 to 10 minutes and then add a little more water if necessary.