Eggplant Spread With Yogurt and Parsley (Melintzanosalata)

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons capers 
• 2 pounds eggplants 
• 2 cups parsley leaves fresh divided
• 2  garlic cloves quartered
• 0.7 cup green onions coarsely chopped
• 3 tablespoons olive oil extra-virgin divided
• 1  bottled pepperoncini pepper 
• 2 tablespoons red wine vinegar 
• 0.5 teaspoon salt 
• 8 ounce carton yogurt plain low-fat

Equipment

• food processor
• bowl
• frying pan
• paper towels
• oven
• broiler

Directions

1. Preheat broiler.
2. Cut eggplants in half lengthwise.
3. Place on a jelly-roll pan, cut sides up; brush cut sides with 1 tablespoon oil. Broil 15 minutes or until tender and browned.
4. Remove from oven; cool on pan 10 minutes. Peel eggplants; chop pulp.
5. Place pulp in a bowl.
6. Finely chop 1 cup parsley; set aside.
7. Combine remaining parsley, 2 tablespoons oil, onions, vinegar, garlic, and pepperoncini pepper in a food processor. Process until smooth, scraping sides of bowl occasionally; add to eggplant. Stir in reserved chopped parsley, capers, salt, and black pepper. Cover and chill 2 hours.
8. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand for 5 minutes. Scrape yogurt from paper towel into eggplant mixture; stir gently.