My eggplant cream

Ingredients for 4 servings:

• 1 m.-large eggplant(s)
• 1 medium-sized onion(s), coarsely chopped
• 2 tbsp parsley, coarsely chopped
• salt and pepper
• ½ cup natural yogurt (Greek cream yogurt)
• ⅛ liter olive oil, Cretan, extra virgin, possibly less
• possibly lemon juice
• possibly garlic powder
• possibly chili powder

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Remove the stem and blossom end from the eggplant and pierce it several times. Place it in a suitable bowl and microwave on high for 6-8 minutes. Then scoop out the flesh from the skin with a spoon and puree everything except the oil in a blender or food processor. Add the oil drop by drop until the cream stops absorbing. Season to taste with lemon juice, garlic powder, or chili powder and let it sit in the refrigerator for at least 1 hour. Delicious as a dip with bread, grilled or braised vegetables, or with all types of grilled meat or fish.