INGREDIENTS

INSTRUCTIONS

Using large fork or tongs, hold eggplants over gas flame until blistered
and black all over, about 10 minutes. Transfer eggplants to large roasting
pan and finish cooking in 400 degree oven until flesh is very tender, about
30 minutes. Remove eggplants from oven and cool. When cool enough to
handle, peel eggplants and discard charred skin (don't worry if a few
pieces remain). Place eggplant flesh in fine sieve lined with cheesecloth
over work bowl. Cover and refrigerate 8 hours or overnight to drain. When
eggplant has drained, bring 4 corners of cheesecloth together and gently
squeeze out any remaining moisture from eggplant. In food processor, puree
eggplant flesh with garlic until very smooth, scraping down sides of bowls
as necessary. With motor running, add olive oil in thin, steady stream,
then add yogurt. Stir in salt, pepper, vinegar, dill and shallots. Store,
covered, in refrigerator until ready to serve (can be prepared up to 2 days
in advance). This dip can be served with bread, crackers or crudites.
Yields 1 quart.
Each tablespoon: 10 calories; 19 mg sodium; 0 cholesterol; 1 gram fat; 1
gram carbohydrates; 0 protein; 0.07 gram fiber
Recipe Source: Los Angeles Times - 11-11-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

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