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