Free Recipe Roasted Eggplant Spread
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Roasted Eggplant Spread Recipe
1 lb Eggplant; (see note)
1 lg Clove garlic; thinly sliced
1 Bay leaf
2 Sprigs fresh oregano
1/4 c Nonfat plain yogurt
2 ts Lemon juice
1 ts Chopped fresh marjoram
1 ts Chopped fresh parsley
Salt
Black pepper
Roasted Eggplant Spread Preparation
Cut slits in the eggplant and stick the garlic slices into the slits. Wrap the eggplant, bay leaf and oregano tightly in a large piece of foil and bake at 350 degrees until the eggplant is completely soft all over, 1 to 1 1/2 hours. Turn the eggplant over after 45 minutes. Open the package and let it set for 5 minutes. Discard the bay leaf, oregano and any liquid. When the eggplant is cool enough to handle, scrape the flesh and garlic into the bowl of a food processor fitted with the steel blade; discard the skin. Add the yogurt, lemon juice, marjoram and parsley. Process until smooth. Add salt and pepper to taste. Makes 1 1/4 cups; serving size 1 tablespoon. CHEF”S NOTE: Try using the long, slender Japanese eggplants in this recipe. They are sweeter than the large round Western types. on Mar 22, 1998
Cooking Temperature:
Recipe Serves: 1
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