| 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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