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Roasted Eggplant Spread

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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!
Ingredients
  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
Directions

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

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Roasted

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