Eggplant Cream

1 eggplant (1 to 2 pounds)
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

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 400ð 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.

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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