1 large eggplant
1 tablespoon olive oil
1 tablespoon lemon juice
1 clove garlic, minced or pressed
1 cup plain yogurt
1 medium-sized bell pepper, seeded and finely chopped
salt and pepper
romaine lettuce leaves
2 tablespoons chopped parsley
With a fork, pierce skin of eggplant. Bake eggplant in a rimmed pan in a 400 degrees oven for 1 hour or until very soft; cool. Split in half and scoop out pulp into a bowl. Mash pulp with a fork. Mix in oil, lemon juice, garlic, green pepper and salt and pepper to taste. Cover and chill for 2 hours.
To serve: Arrange romaine lettuce leaves on platter. Mound eggplant in center. Garnish with tomato wedges and fresh parsley.
you neglected to say what to do with the yogurt! Anonymous, Location not stated.