Roasted eggplant spread

1 Servings

Ingredients

Quantity Ingredient
1 pounds Eggplant; (see note)
1 large Clove garlic; thinly sliced
1 Bay leaf
2 Sprigs fresh oregano
¼ cup Nonfat plain yogurt
2 teaspoons Lemon juice
1 teaspoon Chopped fresh marjoram
1 teaspoon Chopped fresh parsley
Salt
Black pepper

Directions

Cut slits in the eggplant and stick the garlic slices into the slits. Wrap the eggplant, bay leaf and oregano tightly in a large piece of foil and bake at 350 degrees until the eggplant is completely soft all over, 1 to 1½ hours. Turn the eggplant over after 45 minutes. Open the package and let it set for 5 minutes. Discard the bay leaf, oregano and any liquid.

When the eggplant is cool enough to handle, scrape the flesh and garlic into the bowl of a food processor fitted with the steel blade; discard the skin. Add the yogurt, lemon juice, marjoram and parsley. Process until smooth. Add salt and pepper to taste.

Makes 1 ¼ cups; serving size 1 tablespoon.

CHEF'S NOTE: Try using the long, slender Japanese eggplants in this recipe.

They are sweeter than the large round Western types.

Posted to recipelu-digest by Sandy <sandysno@...> on Mar 22, 1998

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