Yield: 1 servings
|4 \N||Eggplants; halved lengthwise|
|2 \N||Garlic cloves; coarsely chopped|
|¼ cup||Extra-virgin olive oil|
|2 tablespoons||Plain yogurt|
|\N \N||Freshly ground black pepper|
|1 teaspoon||Distilled white vinegar|
|1 tablespoon||Finely chopped dill|
|2 \N||Shallots; finely chopped|
Using large fork or tongs, hold eggplants over gas flame until blistered and black all over, about 10 minutes. Transfer eggplants to large roasting pan and finish cooking in 400 degree oven until flesh is very tender, about 30 minutes. Remove eggplants from oven and cool. When cool enough to handle, peel eggplants and discard charred skin (don't worry if a few pieces remain). Place eggplant flesh in fine sieve lined with cheesecloth over work bowl. Cover and refrigerate 8 hours or overnight to drain. When eggplant has drained, bring 4 corners of cheesecloth together and gently squeeze out any remaining moisture from eggplant. In food processor, puree eggplant flesh with garlic until very smooth, scraping down sides of bowls as necessary. With motor running, add olive oil in thin, steady stream, then add yogurt. Stir in salt, pepper, vinegar, dill and shallots. Store, covered, in refrigerator until ready to serve (can be prepared up to 2 days in advance). This dip can be served with bread, crackers or crudites.
Yields 1 quart.
Each tablespoon: 10 calories; 19 mg sodium; 0 cholesterol; 1 gram fat; 1 gram carbohydrates; 0 protein; 0.07 gram fiber Recipe Source: Los Angeles Times - 11-11-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@...
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