1 medium eggplant (about 1 1/2 pounds)
Preheat the oven to 450 degrees.
3 tablespoons plain nonfat yogurt
1 clove garlic, minced
1 tablespoon olive oil
1/2 cup cucumber, peeled, seeded, and diced
salt to taste
flat-leaf parsley, for garnish
pita bread, cut into triangles, for serving
Prick the eggplant all over with a fork. Place it on a foil-lined pan and roast it until it collapses and the skin turns brown, about 45 minutes. When done, set it aside to cool.
After the eggplant has cooled, slice it in half lengthwise and scoop out the flesh into the bowl of a food processor. Add the yogurt and garlic. While running the food processor, drizzle in the olive oil. Stir in the cuccumber and salt and garnish with parsley. Serve with pita triangles, baby carrots or other crudites.
This recipe can be prepared a day in advance. Add the cucumbers and garnish right before serving.
Servings: 4 to 6
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