Eggplant Dip

This is a healthy variation on of my favorite dish when I was a kid. Even when I was so ill, I didn't have an appetite, I would always eat eggplant dip on bread with tomatoes.

Ingredients
2 medium eggplants
1/2 medium onion - minced or ground in the food processor
2-3 tbs olive oil
2 tbs Greek yogurt
salt
pepper

Directions
- Bake or char the eggplants so you can peel the skin off, while thoroughly cooking the eggplants. This can be done two ways:
   1. Char the skin of the eggplants on an open fire by turning them to each side every few minutes ensuring all sides are cooked properly.
   2.Preheat oven to 425 F, poke a few holes with a knife into the eggplants, and wrap them in aluminum foil, then bake them for roughly 45 minutes, turning the eggplants every 15 minutes.
- Peel the eggplants (Careful!!! They will be hot. Let them cool. Alternatively, you can run them under cold water, or soak them in a bowl of cold water until you can handle them.)
- Finely chop the eggplants or run them through a food processor.
- In a bowl, mix the eggplants, onions salt and pepper.
- Gradually add the oil, about 1/4 to 1/2 tbs at a time, and mix vigorously. The oil will be soaked up by the eggplant, and the mixture will turn kind of..."fluffy".
- After you finished adding all the oil, add the Greek yogurt and mix well.

Serve on whole wheat bread, chips or veggies.