|Eggplant||1 1⁄2 Pound|
|Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Onion||1 Medium, thinly sliced|
|Sliced green pepper||1 Cup (16 tbs)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Kelp powder||1⁄2 Teaspoon|
|Yogurt||1 Cup (16 tbs)|
|Dark rye bread slices||6 , cut into small wedges (Thin Slices)|
Wash and peel the eggplant.
Dice and set aside.
Heat two tablespoons olive oil in a heavy, ten inch skillet over medium heat.
Saute minced garlic and thinly sliced onion for about one minute.
Add diced eggplant and green pepper slices and saute until vegetables are tender, but not brown stirring occasionally. (To tenderize vegetables more quickly, cover skillet tightly and cook for 5 to 10 minutes, remove cover.)
Season vegetables with salt, ground pepper, paprika and powdered kelp.
Remove from heat and pour mixture into a medium size bowl to cool.
Stir in the yogurt; adjust seasoning.
Cover and refrigerate to allow flavors to blend.