Roasted Eggplant with Garlic Puree
1 eggplant, weighing about 1-1/2 pounds
Preheat the oven to 350 degrees. With a sharp knife, make incisions all over the eggplant and insert a sliver of garlic into each one. Bake the eggplant until it is thoroughly soft and wrinkled all over, about one hour; then set in a colander to drain for 30 minutes.
2 large garlic cloves, thinly sliced
grated peel and juice of 1 lemon
1 tablespoon virgin olive oil
1 teaspoon cilantro or parsley,
chopped, or more, to taste
1 tablespoon thick unsweetened yogurt
cilantro or parsley leaves, for garnish
After the eggplant has drained, slice it open and scrape the meat and the garlic slivers out of the skin. Chop it finely with a knife or work it in a food processor to make a coarse puree. Stir in the lemon peel, olive oil, herbs, and yogurt. Season to taste with lemon juice, salt, and freshly ground black pepper. Mound it in a bowl, and garnish with some whole cilantro or parsley leaves.
Makes one cup.
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