Low-fat Roasted Eggplant Spread

1 pound eggplant (see note)
1 large clove garlic, thinly sliced
1 bay leaf
2 sprigs fresh oregano
1/4 cup nonfat plain yogurt
2 teaspoons lemon juice
1 teaspoon chopped fresh marjoram
1 teaspoon chopped fresh parsley
black pepper

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.

Note: Try using the long, slender Japanese eggplants in this recipe. They are sweeter than the large round Western types.

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