2 eggplants (about 2 pounds)
6 cloves garlic (unpeeled)
1/2 cup light sour cream
1 tablespoon each chopped fresh coriander and basil((or 1 teaspoon dried))
1 tablespoon Dijon mustard
2 teaspoons Balsamic or red wine vinegar
1/4 teaspoon each salt and pepper
With fork, prick eggplants all over, place on lightly greased baking sheet. Bake in 375ºF oven for 35 minutes. Add garlic to sheet. Bake for about 25 minutes or until eggplants are very tender and garlic is roasted. Let stand until cool enough to handle.
Peel garlic. Cut eggplant in half lengthwise; with spoon, scoop flesh into food processor along with garlic Add sour cream; purée until smooth.
Scrape into serving bowl; stir in coriander, basil, mustard, vinegar, salt and pepper. Cover and refrigerate for at least 1 hour or up to 4 hours.