1 eggplant (1 to 2 pounds)
Place whole, unpeeled, eggplant on grill 3 to 6 inches over low-glowing coals in the barbecue, or place in a Dutch oven over medium-low heat, or put on a pan into a 400Ã‚Â° F oven. Cook or bake, turning often, until evenly charred and soft all over, about 30 minutes. Cool; split skin, scoop the interior into a blender or food processor, and whirl until smooth.
1 tablespoon lemon juice,
2 teaspoons olive oil
1/2 small clove garlic, pressed
salt and pepper, to taste
1 to 2 tablespoons unflavored yogurt
parsley and olive oil
To each cup pulp, add lemon juice, olive oil, garlic, salt and pepper. Whirl smooth.
Add in yogurt.
Drizzle with a little olive oil and/or sprinkle with chopped parsley.
Serve cold or at room temperature. Makes about 1 cup.
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