| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Japanese | 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 <sandysno@pctech.net> on Mar 22, 1998
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