INGREDIENTS

INSTRUCTIONS

PREHEAT OVER TO 400F. Combine the first 5 ingredients in a bowl and
set aside. Cut 5-or-6 long slits in the eggplant (fewer if you're
using Japanese eggplants) and place a slice of garlic into each slit.
Wrap the eggplant, together with the bay leaf and thyme branches,
tightly in foil and bake until completely soft all over--45
minutes-to-1 1/2 hours, depending on the size of the eggplant. If
you're using the large eggplant, turn it over after 45 minutes and
continue baking until soft to the touch and tender at the stem end.
When done, remove eggplant from the oven, open the package and let  sit
for 5 minutes or so. Discard any liquid. When the eggplant is  cool
enough to handle, scrape the flesh away from the skin, put it  into a
food processor and add the yogurt mixture and the olive oil.  Process
until smooth, but leave a little texture. Stir in the lemon  juice or
vinegar to taste and season with salt. Turn the puree into a  serving
bowl and season with pepper and fresh herbs, such as thyme  leaves and
blossoms, marjoram or oregano. If those herbs aren't  available, use
some chopped parsley or scallions. Serve the spread at  room
temperature with crackers, pita bread or bread toasted and  brushed
with olive oil.

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Nutrition (calculated from recipe ingredients)
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Calories: 37
Calories From Fat: 9
Total Fat: 1g
Cholesterol: 2.3mg
Sodium: 255.3mg
Potassium: 188.1mg
Carbohydrates: 6g
Fiber: <1g
Sugar: 1.7g
Protein: 1.9g