Thursday, September 17, 2009

Random Recipe - Eggplant Yogurt Dip


5 cloves garlic
3 pounds eggplant (2-3 medium)
1/2 cup plain lowfat yogurt
3/4 tsp lemon juice
1 tsp salt
Dash ground pepper


Preheat oven to 450 F. Bake garlic and eggplant until soft, about 45 minutes. Remove garlic. Increase heat and broil eggplant until skins are charred, about 3 minutes. Remove and let cool. Whisk together yogurt and lemon juice in large bowl. Squeeze roasted garlic pulp into yogurt mixture and stir well. Cut each eggplant in half. Scrape flesh into a large fine sieve set over a large bowl. Let drain 15 minutes. Discard liquid. Stir eggplant and salt into yogurt mixture. Season with pepper.

1 comment:

Cameron's Mommy said...

Oh, I can't wait to try some of that tomorrow! I know you are bringing me some...righ?