Roasted eggplant spread

Yield: 1 Servings

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

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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