| 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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