Roasted Eggplant with Garlic Puree

1 eggplant, weighing about 1-1/2 pounds
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

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.

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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