You are here

Roasted Eggplant Spread

admin's picture
Oh! Italian. This roasted eggplant spread is a perfect Italain recipe to compliment with your bread. Roasting gives a burnt flavor to raosted eggplant spread and this irresistible flavor would surely make your tastebuds say WOW!
  Eggplant 1 Pound
  Garlic 1 Clove (5 gm), thinly sliced (Large Clove)
  Bay leaf 1
  Oregano sprig 2 (Fresh Ones)
  Nonfat plain yogurt 1⁄4 Cup (4 tbs)
  Lemon juice 2 Teaspoon
  Chopped marjoram 1 Teaspoon (Fresh Ones)
  Chopped fresh parsley 1 Teaspoon
  Salt To Taste
  Black pepper To Taste

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° 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 sit 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.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (15 votes)


Roasted Eggplant Spread Recipe