Like baba ganoush, but sufficiently different that Alan (pictured) decided it needed a different name. When I was throwing this together out of the veggies that didn't fit on my kabob skewers, I didn't expect it to be notable in any way, so I didn't pay much attention to measurements (I can vouch that the ingredient list is complete though). What did make it notable to folks on my birthday camping weekend extravaganza is the combination of mint and chili flakes, so don't leave those out. Everything else is "to taste." The texture was surprisingly reminiscent of pate the next day: stir to break it up if that's a bug, or call it a vegetarian pate substitute if that's a feature.
1/2 medium eggplant, cubed, salted, and drained as if for kabobs
1/2 red + 1/2 yellow bell pepper, cubed as if for kabobs
3 crimini mushrooms, minced (optional)
1/3 c plain greek yogurt
juice of 1/2 lemon
1/4 t or more red chili flakes
at least 10 leaves fresh mint
salt and pepper
Heat the oil over medium heat in a large frying pan. Add the eggplant and saute until softening on both sides. Add the bell pepper and mushrooms, and cook until everything is soft. Transfer the veggies to a food processor and add the rest of the ingredients. Process until smooth, scraping down the sides as needed. Taste and adjust the seasonings. Firms up overnight in the fridge.