Name: Eggplant And Garlic Slather
Ingredients: 1 Eggplant; about 1-1/2 pounds; 1 Head garlic; 2 tb Olive oil; divided; 1 Lemon; juiced plus zest; 1/4 c Chopped parsley; 1 tb Plain yogurt; Salt and pepper

When I speak of “means,” I have in view Bible-reading, private prayer, regular attendance on public worship, regular hearing of God’s Word, and regular reception of the Lord’s Supper. I lay it down as a simple matter of fact, that no one who is careless about such things must ever expect to make much progress in sanctification. I can find no record of any eminent saint who ever neglected them. They are appointed channels through which the Holy Spirit conveys fresh supplies of grace to the soul, and strengthens the work which He has begun in the inward man. Let men call this legal doctrine if they please, but I will never shrink from declaring my belief that there are no “spiritual gains without pains”… Our God is a God who works by means, and He will never bless the soul of that man who pretends to be so high and spiritual that he can get on without them.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs	Vegetarian	New, Vegtime5	6	servings

INGREDIENTS

1		Eggplant; about 1-1/2 pounds
1		Head garlic
2	tb	Olive oil; divided
1		Lemon; juiced plus zest
1/4	c	Chopped parsley
1	tb	Plain yogurt
		Salt and pepper

INSTRUCTIONS

Preheat oven to 350 degrees. With sharp knife, cut several slits in
eggplant. Place on sheet of aluminum foil in broiler pan.
Cut off top 1/3 of garlic head to expose tops of cloves. Remove any layers
of loose, papery skin. Place garlic in a small ovenproof dish and drizzle
with 1 tbsp. oil (or wrap in aluminum foil). Set garlic in broiler pan with
eggplant; bake until eggplant wrinkles and begins to collapse, about 1
hour. Remove from oven.
Slice open eggplant and scrape pulp into bowl of food processor. Squeeze
garlic pulp into processor bowl. Add remaining oil, lemon juice and zest,
parsley, yogurt, salt and pepper. Process until mixture is chunky, just a
few pulses. Alternatively, chop eggplant pulp with knife and mix with other
ingredients. Refrigerate a few hours to allow flavors to blend. Makes about
2 cups, 1 gram of fat per tablespoon. |
Recipe by: September 1996 Vegetarian Times
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