Roasted Eggplant Spread
Categories: NoneServes: 1 Servings
Ingredients:
- 1 lb Eggplant; (see note)
- 1 lg Clove garlic; thinly sliced
- 1 Bay leaf
- 2 Sprigs fresh oregano
- 1/4 c Nonfat plain yogurt
- 2 ts Lemon juice
- 1 ts Chopped fresh marjoram
- 1 ts Chopped fresh parsley
- Salt
- Black pepper
Instructions:
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 1
1/2 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 1/4 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
Previous: Roasted Eggplant Soup | Next: Roasted Eggplant Tomato Relish (Biagan Bharta